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Recipe

Quick Skillet Mac and Cheese

Scott Phillips

Servings: 4

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.

Ingredients

  • 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)

Nutritional Information

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

Preparation

  • 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.

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

Reviews

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Reviews

  • mmeckstr | 01/01/2016

    The flavor of this dish seemed off. I think it was the use of emmentaler cheese, which has a very swiss flavor. Not really what I was expecting for a mac and cheese dish. It was however very easy to make and had a great consistency.

  • sfordscott | 07/18/2010

    I followed the recipe exactly the first time I made it and everyone agreed that the dried thyme was overpowering. I cut it in half a week later and it was better. If you use a 1/2 tsp. of *fresh* thyme it is perfect.

  • Kathleen_G | 04/15/2010

    Very good, and easy to do. I used skim milk, and didn't bother to broil, but otherwise followed the instructions. Creamy texture with the called for cheeses, and I loved the extra flavours from the mustard and Worcestershire sauce. Yummy for lunch the next day too.

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