Skillet Sensation: Skillet Mac & Cheese

Favorite son loves my baked Mac and Cheese. So much so that he requested it as his first and last meal at home over the holiday break.

Favorite daughter likes it, but recently discovered a creamier Mac and Cheese made with white cheddar at a national sandwich chain. Not one to be topped by a chain, I told her, "I can do that," and then...I did.

Very creamy: Check
White cheddar: Check
Pleases my veggie girl: Check

I thought about naming this recipe 4+4+4+4 or 4Cubed Mac and Cheese, because there are 4 tablespoons of butter, 4 tablespoons of flour, 4 cups of milk and 4 cups of cheese in the recipe. Instead I'll just call it White Cheddar Skillet Mac and Cheese and leave it at that.

Skillet Mac and Cheese recipes have been the rage for the past year or so, and many call for a crunchy topping at the end. I've never felt that Mac and Cheeses needed any crunch, but I do like it to have some recognizable cheese in it, so I simply stir the last cup of cheese into the macaroni just before serving.


This Mac and Cheese is reminiscent of the version served at neighborhood gatherings by my next-door neighbor when I was growing up. It's seasoned with some Worcestershire sauce, a little dry mustard and plenty of black pepper.

Oh, and the "one skillet" mention in the title of this blog post is because you can cook the pasta first and use the same pot to make the sauce and combine everything.


White Cheddar Skillet Mac and Cheese

1 pound elbow macaroni, cooked until al dente, drained
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (I used 1 percent)
4 cups shredded white cheddar cheese, divided (about 1 pound)
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dry mustard

Heat the butter in a large skillet, saucepan or Dutch oven. When melted and bubbly, whisk in the flour and cook, stirring, for 1 minute. Whisk the milk into the roux (the flour-butter combination) in several additions, whisking it until smooth after each addition. Add 3 cups of the cheese, the Worcestershire, salt, pepper and mustard and stir until the cheese is melted. Stir in the drained elbow macaroni and remaining cup of cheese. Serve.

Makes 6 large entree servings, 8-10 side-dish servings.