What if I told you that this skillet mac and cheese uses only 6 ingredients and requires no separate boiling of the noodles? Well, this is that recipe, and it’s truly a dinnertime solution when you are in a pinch. When developing this one-pan macaroni and cheese recipe, I wanted to make sure it was creamy and flavorful (I use 3 types of cheeses), and could be made on the stovetop quickly.
In under 30 minutes, you can have this delicious and comforting classic recipe ready to serve as a decadent side or cozy entree. It’s one of my kids favorite lunches on a snow day, as well as a great dish to add to a menu for a summer backyard barbecue. Pair it with BBQ chicken sliders or tender ribs, I guarantee everyone will be asking for seconds.
Why you’ll love this recipe
- Flavorful thanks to 3 cheeses – The secret to the complex, rich flavor lies in the blend of asiago, fontina, and parmesan cheeses. These all can be easily substitution for your favorite kinds.
- Creamy and decadent texture – It’s exceptionally smooth and rich just like mac and cheese should be. Evaporated milk and cornstarch are added to guarantee the cheese sauce won’t separate or curdle.
- Quick to make – This skillet mac and cheese recipe is made in just 25 minutes from start to finish.
Tips for Busy Cooks
To avoid a gritty sauce in the homemade mac and cheese, I recommend grating the cheese from the block. It’s worth the extra 5 minutes of prep time to have the most luscious sauce. Grating the cheese in advance and storing in the fridge is a great meal prep tip too!
Key Ingredient Notes:
- Water – Since the pasta cooks right in the skillet, it’s incredibly important that you measure the water. If you add too little, your pasta won’t fully cook, and if you add too much, your cheese sauce won’t become thick and creamy.
- Evaporated milk and cornstarch – These two ingredients work together to create a stable, thick sauce and eliminate the need for a pesky roux. Make sure you don’t confuse evaporated milk with sweetened condensed milk.
- Elbow or shell macaroni – Either type of pasta is fine, as long as you use smaller noodles that will cook quickly in the skillet.
- Fontina cheese – This is a creamy, buttery, and nutty-tasting cheese that melts beautifully, making it perfect for this skillet mac and cheese recipe. If you don’t have Fontina, Provolone or Gruyère are great options, too.
- Asiago cheese – A firm and slightly crumbly cheese with an intense nutty flavor. I think Asiago cheese makes this mac and cheese exceptionally wonderful! However, you can substitute it with extra sharp cheddar if needed.
- Parmesan cheese – This is pretty much a staple in any pasta dish! Its rich and nutty flavor perfectly complements the other cheeses in the sauce. It’s best to get a wedge of Parmesan cheese and grate it yourself. Pre-grated Parmesan from the refrigerated section is fine, too, just don’t reach for powdered Parmesan from a regular aisle!
How to make skillet mac and cheese
Combine the water, 1 ¼ cups of evaporated milk, and salt in a large, 12-inch skillet. Bring the mixture to a boil over medium-high heat.
Add the macaroni, and cook until al dente, stirring frequently, about 8-10 minutes.
Whisk the remaining ¼ cup of evaporated milk and cornstarch in a small bowl.
Stir the cornstarch mixture into the pasta, and simmer for 1-2 minutes to thicken.
Remove the skillet from the heat, and slowly stir in the cheeses in small batches.
If the cheese sauce is too thick, you can add small amounts of hot water until it reaches your preferred consistency.
Garnish your skillet mac and cheese with fresh parsley, and serve while hot!
Expert Tips:
- Boil the noodles to al dente. Since everything is made in one pan, it’s important that you boil the noodles to al dente and no longer since they will continue cooking. You want to avoid the pasta becoming mushy in texture.
- If your cheese sauce is still too thin, simply mix 1 teaspoon of cornstarch with 1 teaspoon of water. Add the mixture during the last minute of cooking and allow it to thicken.
- Grate the cheeses from the block to avoid a gritty sauce. The pre-shredded cheeses all have a powdered coating that makes them gritty in texture when they melt.
- It’s best to add the cheeses off of the heat at the end of cooking. If you add them while the burner is still on, you can risk the cheeses clumping together rather than melting into a smooth sauce.
- Use hot water to make the sauce the right consistency. This makes it so easy to thin the sauce to your desired level of creaminess.
Variations
- Add a crunchy topping. Toast panko breadcrumbs in a frying pan until golden. Then, sprinkle them over the mac and cheese right before serving.
- Include a protein. Cooked chicken and ham are great options. I often stir in shredded rotisserie chicken right before serving.
- Mix in some veggies. Any chopped, precooked vegetables work. Or, stir in quick-cooking options like fresh spinach and frozen peas.
- Try different cheeses. You can use your favorite cheese blend for macaroni. Swap for grated cheddar, Monterey Jack, Gruyere, or even pepper Jack if you desire!
- It’s pretty unlikely that you’ll find pre-grated Asiago and Fontina cheese. So, to save time during the dinner hour, you can grate these a few days in advance.
- Although freshly grated cheese is always best, you can use grated Parmesan cheese from the refrigerated section if you prefer.
Storage
Allow the one pan macaroni and cheese to cool fully. Then, transfer leftovers to an airtight container, and refrigerate for up to 4 days.
You can also place leftovers in a zip top plastic bag, and freeze them for up to 3 months. Thaw frozen mac and cheese in the refrigerator overnight, and reheat on the stove over low heat.
This is a great recipe to make in advance, you can fully prepare it up to 1 day prior and it will hold well in the fridge. When ready to serve, reheat it over low heat on the stovetop. Stir it frequently during reheating, and remove it from the heat as soon as it’s warmed through.
FAQs
You’ll want to use a large, heavy-bottomed skillet with deep sides. The skillet needs to be deep enough for the pasta to cook comfortably without the water boiling over the sides. A 12-inch cast iron skillet is a great option!
You cannot substitute regular milk for evaporated milk in this skillet mac and cheese recipe. Evaporated milk has been cooked until 60% of its water content has evaporated, resulting in a thicker, creamier consistency with a slightly richer flavor.
While totally satisfying on its own, mac and cheese also complements several sides and mains. If skillet mac and cheese is the star of the show, try serving it with sides like garden salad, non-starchy steamed vegetables, or garlic bread. Or, serve mac and cheese on the side next to tasty mains like baked salmon with pesto, honey garlic pork loin chops, stovetop chicken thighs, or ribeye steak.
One Skillet Mac & Cheese
Ingredients
- 4 cups water
- 1 (12oz) can evaporated milk
- ½ teaspoon salt
- 1 lb elbow or shell macaroni
- 1 teaspoon cornstarch
- 4 oz fontina cheese grated
- 4 oz asiago cheese grated
- 2 oz Parmesan cheese grated
- Fresh parsley for serving optional
Instructions
- In a large (12-inch) skillet, combine water, 1 ¼ cups of evaporated milk, and salt. Bring it to a boil over medium-high heat.
- Add macaroni and cook until al dante, stirring frequently, about 8-10 minutes.
- In a small bowl, whisk the remaining ¼ cup of evaporated milk with cornstarch.
- Stir it into the pasta, and simmer for 1-2 minutes to thicken.
- Remove the skillet from heat and stir in cheeses in small batches.
- If needed, add hot water a little bit at a time to your desired consistency.
- Garnish with chopped fresh parsley, if desired, and serve!
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftovers in an airtight container in the fridge for up to 4 days.
– Freeze your mac and cheese for up to 3 months.
– Thaw leftovers in the fridge overnight, and reheat them on the stove over low heat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Carolyn says
This looks incredible! It looks so creamy!!!
Shinee says
Creamy it is. Thank you, Carolyn! Hope you’ll give it a try.
Megan @ MegUnprocessed says
I grew up on mac and cheese! This version does look yummy!
Shinee says
Thanks, Megan! Hope you’ll try this one skillet version. 🙂