Name: Skillet Baked Mac and Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 12 ounces elbow macaroni; 3 tablespoons unsalted butter; 3/4 cup panko bread crumbs; 2 tablespoons unsalted butter (melted); 1/2 teaspoon kosher salt; 2 1/2 cups whole milk; 1 cup heavy cream; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 cup gruyere cheese (shredded); 1 cup gouda cheese (shredded); 1 cup mozzarella cheese (shredded); 1 cup cheddar cheese (shredded; divided); 2 teaspoons kosher salt; 1/2 teaspoon black pepper

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Baked Mac and Cheese is the ultimate comfort food that’s perfect in any dinner situation! Whether you’re serving up a dozen people at a holiday potluck or four at a summer cookout, this easy side dish is always a crowd pleaser.

Have you felt it yet?

That little piece of your soul that’s completely ready and crying for fall food?

To be fair, homemade mac and cheese is completely evergreen. I would, can, and do eat it all year long, and I’m sure I’m in the majority there.

There’s something to be said about how different it tastes on a cold day, in your warm socks, next to a slab of meatloaf or gravy-doused turkey. Such a warm, comforting, cheesy bite, with a hint of crunch from the bread crumbs…one to be repeated over and over again until the New Year naysayers tell you to cut back them carbs again.

Until then…let’s tear up some pasta, my friends.

Wanna know my secret for the creamiest, best Baked Mac and Cheese? Keep scrolling!

JUST TAKE ME TO THE BAKED MAC AND CHEESE ALREADY!

If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy creamy mac and cheese recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!

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What is the Best Cheese to Use for Macaroni and Cheese?

This is usually a matter of taste, and depends on what flavors you’re aiming for. I used a combination of white and yellow sharp cheddar, mozzarella, gruyere, and gouda in this recipe, but other cheese that are great for mac and cheese include:

Monterey Jack
Fontina
Havarti
Brie
Goat Cheese
Cream Cheese
Parmesan

Can Mac and Cheese Be Made Ahead of Time?

Mac and cheese can be made ahead, right up to the step where you add the bread crumbs. Follow the recipe to there, then cover the skillet with plastic wrap. It can be refrigerated for up to 2 days.

When ready to bake, add the bread crumbs. Note that the bake time will be longer for mac and cheese that’s baked directly out of the fridge.

But whatever you do, don’t freeze it!

How Long Do I Bake Mac and Cheese?

This recipe takes between 20-25 minutes to bake. Keep the bake time on the lower end for super-duper creamy mac and cheese. If you prefer a bit more of a firm final product, give it the extra 5 minutes, until the bread crumbs are a toasty golden brown.

Can I Bake Mac and Cheese in a Casserole Dish Instead of a Skillet?

Of course! If you don’t have a cast iron skillet, or if you’re making a double batch of mac and cheese, simply transfer it to your favorite casserole dish.

Should I Bake Mac and Cheese Covered or Uncovered?

This is a decision that’s totally up to you, but if you’re sprinkling the panko crumbs on top, I would suggest leaving it uncovered! That way, they get nice and crunchy and add extra texture.

If you’re not a fan of crunchy macaroni and cheese, just leave off the crumbs and sprinkle extra cheese on top before baking. The cheese on top will melt into a gooey golden layer of Instagrammable cheese-pull goodness.

You can also serve the mac and cheese as is after combining the noodles with the cheese sauce if you prefer it extra creamy. Baking will cause the cheese to congeal a bit as it cools.

What Can I Serve with Baked Mac and Cheese?

This mac and cheese recipe is a perfect side dish for any holiday meal, cookout, or potluck. Use it as the starch component of your meal, and serve it with BBQ Chicken, Roasted Turkey, or Beef Short Ribs.

OK, I’m Ready…What’s the Secret to Make Creamy Mac and Cheese Without Velveeta?

The secret to the creamiest macaroni and cheese isn’t even a secret! It is a process that requires a bit of patience, though, and will transform your cooking skills once mastered!

First, you start with a roux. A roux is a thickening agent made by stirring 1 part flour into 1 part warmed fat (oil, bacon fat, or – as in this case – melted butter) and cooking them for a short while until they form a paste. Rouxs are used to thicken various soups and sauces.

Second, you create a béchamel by tempering milk or cream into the roux, and cooking until it thickens. The béchamel is ready when it’s thick enough to coat the back of a spoon – when you run a finger across the and the line you create holds. This white sauce is one of the five “mother sauces” of French cuisine, and serves as a base for many dishes like lasagna, scalloped potatoes, and pot pie.

Finally, you achieve a mornay sauce by stirring in your chosen cheeses. Slowly stir in the cheeses, making sure each addition is melted before adding more, for the smoothest, creamiest mornay sauce ever. Add the cheese too fast and you’ll be left with a lumpy, greasy mess. Mornay sauce can also be used in chicken cordon bleu and broccoli cheddar soup.

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HELPFUL KITCHEN TOOLS FOR MAKING BAKED MAC AND CHEESE:

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