Skillet Mac and Cheese
Creamy homemade mac and cheese made with a blend of cheeses and topped with a crispy breadcrumb topping for the ultimate comfort food side dish.
Ingredients
Pasta
- 1 pound shell pasta
Cheese Sauce
- 5 tablespoons butter
- ⅓ cup all purpose flour
- 4 cups whole milk warmed
- ½ tablespoon Dijon mustard
- ¼ teaspoon nutmeg
- ½ teaspoon salt plus more to taste
- 4 to 5 cups shredded cheese I usually prefer a blend of white cheddar and a melting cheese like monterey jack.
Topping
- 1 cup shredded mozzarella cheese shred yourself from a block for the best results
- ½ cup breadcrumbs
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta until al dente according to package directions. Drain and set aside.
- Preheat the oven to 400°F
- In a large skillet or Dutch oven, melt the 5 tbsp of butter over medium heat.
- Whisk in the 1/3 cup of flour and cook for 1 to 2 minutes, stirring constantly, until a smooth paste forms.
- Pour in the warm milk and whisk. Continue stirring with a whisk or silicone spatula on low heat until the sauce is smooth and thickened, this can take a few minutes.
- Stir in the Dijon mustard, nutmeg, and salt. Turn off the heat.
- Add the shredded cheese a handful at a time, stirring until fully melted and smooth. Taste and adjust seasoning if needed.
- Add the cooked pasta and stir until evenly coated in the cheese sauce.
- Top with the mozzarella cheese and breadcrumbs.
- Bake for 15 minutes, or until bubbly and golden brown on top. Serve warm.
Video
Notes
- Use a combination of cheeses for the best flavor and texture.
- Sharp cheddar provides great flavor, while a melting cheese like monterey jack provides a creamy texture. I like to use both in my cheese sauce.
- Choose a high quality block of fresh part skim mozzarella to slice up or shred for topping the mac and cheese. I love azure standard for their cheese selections.
- Freshly shredded cheese melts much better than pre shredded cheese.
- The sauce should be thick enough to coat the pasta while remaining creamy and spoonable.
- We love making homemade breadcrumbs from leftover bread. Tear bread into pieces, toss with olive oil and Italian seasoning, and bake until crisp. Pulse in a food processor until fine crumbs form and store in an airtight container.
- Leftovers can be stored in the refrigerator for up to 4 days. Reheat with a splash of milk to restore the creamy texture.
