This skillet mac and cheese takes a few more minutes than the boxed stuff, but we promise the final result is worth it. A thick and creamy cheese sauce is stirred together with perfectly cooked pasta, then topped with whatever you like.
Ingreadient
- 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
Direction
- Cook pasta according to package directions; drain.
- 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.
- Add macaroni; cook and stir until heated through. Top as desired.
