The Daily Dish

Quick Skillet Mac and Cheese

By Susie Middleton

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mac and cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

Serves: 4

Kosher salt
12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups low-fat (2%) milk
4 oz. grated Emmentaler (1-1/4 cups)
4 oz. grated Gruyère (1-1/4 cups)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
Freshly ground black pepper
3 oz. finely grated Parmigiano-Reggiano (3 cups)


Position a rack about 4 inches from the broiler and heat the broiler on high.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.

Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.

Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.

Broil until the top is browned, 3 to 4 minutes, and serve.

Serving suggestions:

To get your veggies in, serve with sweet, salty, and tangy Balsamic-Bacon Vinaigrette Sauce over steamed broccoli, Brussels sprouts, or broccolini.

Nutrition information (per serving):
Calories (kcal): 750; Fat (g): 32; Fat Calories (kcal): 290; Saturated Fat (g): 19; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 77; Polyunsaturated Fat (g): 2; Sodium (mg): 930; Cholesterol (mg): 95; Fiber (g): 4;;

Susie Middleton is editor at large for Fine Cooking magazine.

About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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