After researching loads of different skillet mac and cheese recipes, I finally thought up a way to make my own. This rich dish contains a great deal of cheese and savory deliciousness. The crispy panko topping and the creamy mac comes together to make one dynamic duo. So many elements in one skillet, waiting to hit your palate. Check out how I made this easy one-skillet mac n’ cheese. Enjoy.
In a shallow oven safe skillet, melt 6 tablespoons of butter at about a medium heat.
Once the butter is fully melted, take 1 tablespoon of it and add it into 1 cup of panko bread crumbs, along with 1/4 a cup of grated parmesan reggiano.
Thoroughly mix together and set aside for later use.
To the butter, add in 1/2 a cup of flour and whisk together to make a roux.
Slowly add in 2 cups of whole milk and whisk together until everything is nice and smooth.
Add in 4 more cups of milk and whisk again until fully mixed.
Once this is simmering, add in 2 cups of uncooked elbow macaroni noodles.
Mix this all together and leave it on a low to medium heat, scraping the sides and mixing it around often. Make sure it isn’t bubbling, you don’t want the butter to separate from your other ingredients.
Once your noodles are tender, take it off of the heat and add salt, pepper, ground mustard, 3 cups of cheddar cheese and 1 cup of gruyere.
Mix it up! You’re almost there!
I hope you didn’t forget about the parmesan, butter and panko mixture. Take that and evenly sprinkle all over the surface of the mac and cheese.
Throw it in the broiler for about 3 minutes or until the breadcrumb topping is golden brown.
Serve and enjoy!