Skillet Macaroni and Cheese

This was a test run for a demonstration I needed to do for a great group of ladies. I never would have thought that I would have the guts to cook and talk in front of people before, but I did and it was so much fun. I would do it again! They all loved this super simple and quick meal and couldn’t believe how easy it was. I chose this recipe to show them because I don’t know anyone who doesn’t like cheese or pasta. Plus, it’s so versatile you could use a different combination of cheeses, add any veg you’d like, make it an entrée by adding some protein or keep it as is for a side dish. Thanks for reading, enjoy!

Skillet Macaroni and Cheese with Broccoli – adapted from Pink Parsley 

  • 4 cups water, plus more as needed
  • 10-12 oz broccoli florets, cut into bite-sized pieces
  • salt and pepper
  • 3 Tbs unsalted butter
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 (12-oz) can evaporated milk
  • 12 oz pasta
  • 3/4 tsp cornstarch
  • 1/2 tsp dry mustard
  • 1/4 tsp hot sauce
  • 6 oz extra sharp white cheddar, shredded (about 1 1/2 cups)
  • 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Directions – 

Bring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat.  Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes.  Drain broccoli and set aside.

Wipe out the skillet and melt 1 tablespoon of the butter.  Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.  Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta.  Bring to a fast simmer and cook, stirring frequently, until the pasta is tender and the sauce has started to thicken, 9 to 12 minutes.

Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hotsauce.  Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted.  If the sauce seems too thick, add a few tablespoons of extra water.  Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste.  Allow to sit 5 to 10 minutes to thicken before serving.


5 thoughts on “Skillet Macaroni and Cheese

  1. Pingback: Panera Mac and Cheese | Mom Makes…

  2. Pingback: Pulled Pork Mac n’ Cheese | Mom Makes…

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