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Easy Skillet Macaroni and Cheese

This is my favorite recipe for mac & cheese— creamy, comforting, flavorful, and so good! Find the recipe at runlifteatrepeat.com!
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This is my favorite recipe for mac & cheese— creamy, comforting, flavorful, and so good!

Ingredients

Units
  • 1 pound elbow macaroni (or shells)
  • 7 Tablespoons unsalted butter, divided
  • 1 small onion, diced (about 1 cup)
  • 1 garlic clove, minced (1 teaspoon)
  • 6 Tablespoons all-purpose flour
  • 3 and 1/2 cups 2% or whole milk
  • 4 and 1/2 cups shredded cheddar cheese
  • 1 ounce brick-style cream cheese
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 2 teaspoons dried parsley
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a large pot of boiling water, add 1 teaspoon of salt and add the pasta. Cook the pasta for the time directed on the back of the package. Once the pasta is done, strain and stir in 1 Tablespoon of butter. Set aside. 
  2. In a large 12-inch skillet or dutch oven, melt 6 Tablespoons of butter over medium heat. Once melted, add in the onions and garlic, and sauté for 5 minutes until the onions become very soft. Turn the burner up to medium-high heat, whisk in the flour to form a thick paste and cook for 1 minute (this helps cook out the flour taste), then slowly whisk in the milk. Once the milk is added, continue to whisk. The sauce will begin to simmer. Slowly whisk in the cheddar cheese, 1/2 cup at a time. Once the cheese is added, add the cream cheese. Continue to whisk as the cheese melts and the sauce becomes smooth and thick. Whisk in the remaining salt, black pepper, ground mustard, paprika, and red pepper flakes.
  3. Add the pasta to the skillet and stir everything together until the pasta is completely coated.
  4. All to sit for a few minutes before serving since it'll be hot. Garnish with additional parsley, if desired.

Notes

Make it a one pot meal: To make this in one pot, use a large enough pot to cook the shells in, as well as then preparing the cheese sauce in afterwards.

Make ahead tip: To make this ahead of time, prepare the cheese sauce in step 2. Cover tightly and refrigerate for up to 2 days. Warm up the cheese sauce in a skillet on medium heat until smooth. Toss in the shells. The macaroni and cheese can be stored in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator, then heat as desired.

Make this gluten-free: You can sub the pasta for gluten-free pasta and the flour for gluten-free flour.

I highly recommend using a large deep skillet, dutch oven or a pot for easy mixing.

2% or whole milk are recommended for the creamiest cheese sauce.

For the best flavor a combination of sharp and cheddar cheese is best. You can either grate it yourself or buy the pre-shredded bags. You can also use your favorite type of cheese.

Find it online: https://runlifteatrepeat.com/easy-skillet-macaroni-and-cheese/