Skillet Mac and Cheese Recipe photo by Taste of Home
Total Time
Prep/Total Time: 25 min.
This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas

Updated: Jul. 29, 2024

It doesn’t matter if you’re a grown-up or a kid—who doesn’t love macaroni and cheese? This simple stovetop skillet mac and cheese is a snap to pull together, and it can be customized to your taste and what’s in your pantry. You can even get creative with toppings—we suggest arugula and tomatoes to add some sophistication (and some veggies), but don’t stop there.

This mac and cheese is a perfect meal on its own, but it also makes a great accompaniment to casual fare like pulled pork sandwiches.

Skillet Mac and Cheese Ingredients

  • Pasta: Whether you choose classic elbow macaroni or another favorite shape (shells also hold cheese sauce beautifully), this puts the “mac” in mac and cheese.
  • Butter: Salted butter works well, and it is the first of three dairy ingredients to make your cheese sauce.
  • Flour: All-purpose flour is whisked into butter to ensure a thick and pourable sauce.
  • Half-and-half: For an extra-rich dish, use half-and-half. Whole milk would still be delicious though.
  • Processed cheese: While not technically cheese, processed cheese like Velveeta is prized for its ability to perfectly melt and make the smoothest, creamiest mac and cheese.
  • Toppings: This is where you can get creative. Try topping your pasta with zesty arugula, red cherry tomatoes and a generous sprinkle of coarsely ground pepper.

Directions

Step 1: Cook the pasta

Pasta draining in a colanderJulia Hartbeck for Taste of Home

Following the package instructions, cook the pasta until tender (but not mushy). Drain well.

Editor’s Tip: Cooking in well-salted water yields a more flavorful macaroni and cheese.

Step 2: Make the cheese sauce

Making the roux in a skilletJulia Hartbeck for Taste of Home

In a large cast-iron or other heavy skillet, melt the butter, then whisk in the flour until there aren’t any lumps. Slowly pour in half-and-half and whisk until smooth. Bring to a boil and cook until thickened, about two minutes, stirring constantly so the bottom doesn’t scorch. Reduce heat to low, and stir in cheese until melted.

Step 3: Toss everything together

Stirring pasta into the sauce in the skilletJulia Hartbeck for Taste of Home

Add the drained macaroni to the cheese sauce, stirring until everything is heated through. Add any toppings you’d like.

Closeup of skillet mac and cheese being scooped out with spoonJulia Hartbeck for Taste of Home

Skillet Mac and Cheese Variations

  • Change up the cheese: If processed cheese isn’t your thing, that’s OK! Swap in any cheese that melts well, like a young cheddar, colby or jack. You can even mix cheeses and add something really flavorful like Gruyere.
  • Make it crunchy: After mixing up pasta and sauce, top with panko bread crumbs and broil for two to three minutes, until the top is golden brown.
  • Increase the heat: Do you like it hot? You can add spice in several ways: Use pepperjack cheese, add a 1/4 teaspoon of cayenne when you add the flour, add 1 teaspoon of sriracha after the cheese is melted into the sauce or top with sliced jalapeno peppers.

Can you store skillet mac and cheese?

Macaroni and cheese is at its most delicious when it’s just made fresh, but it will last two to three days in the fridge. Reheat gently in a microwave or covered in an oven.

Skillet Mac and Cheese Tips

Portion of skillet mac and cheese served in a bowlJulia Hartbeck for Taste of Home

What pan should I use for skillet mac and cheese?

Any heavy skillet will work, but if you’re going the extra step and baking the mac and cheese after topping with bread crumbs, make sure your skillet is completely oven-safe, including the handle. A cast-iron skillet works great here.

What can I add to mac and cheese to make it even better?

Substitute part or all the processed cheese for a really flavorful cheese, like an aged cheddar or an Alpine-style cheese like Comte. Also, adding 1/4 teaspoon of ground mustard with the flour will boost the “cheesiness” of your sauce.

Why is my mac and cheese bland?

In addition to choosing the best cheese, cooking your pasta in well-salted water can make a big difference in the finished dish.

Skillet Mac and Cheese

Prep Time 5 min
Cook Time 20 min
Yield 4 servings

Ingredients

  • 2 cups uncooked pasta (about 8 ounces), such as elbow macaroni, cavatappi or shells
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • Optional toppings: Fresh arugula, halved cherry tomatoes and coarsely ground pepper

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
  3. Add macaroni; cook and stir until heated through. Top as desired.

Nutrition Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.

This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
Recipe Creator
Back to Top