Easy Skillet Mac & Cheese Recipe (2024)

This easy Mac and Cheese recipe has a creamy texture and plenty of flavor. It is the ultimate comfort food that you need to make right now.

This is one of my favorite meals to make for my family during the week, or on the weekends for lunch. I grab my cast iron skillet and a pasta pot, and get busy.

I use my large skillet for a lot of things. I just love how it can go from stove top to oven (cuts down on dishes), as well as how well and evenly it cooks food. Plus it looks super cool and rustic. Right?

I use a mix of cheddar and monterey jack. Mainly because that is what I usually have on hand but also because I like using different cheeses in one dish – it just gives a better blend of flavors.

Feel free to use what YOU have, and play around with different combinations. I would love for you to grate your own, too (the pre shredded cheese has an additive that makes it grainy/gritty when melted).

Check out these yummy skillet meals too! You’ll like my Skillet Cornbread (frankly, who doesn’t?) and this amazing Biscuit Chicken Pot Pie. My Easy Skillet Lasagna is always a winner too!

My mum used to cook pasta for my brother and me when we were younger. Come to think of it, when we were older too. She’d have a day off work, and we’d get special permission to go home for lunch, and she’d have this macaroni and cheese ready for us.

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What is the best cheese combination for mac and cheese?

Anything you love! I use a mix of cheddar and monterey jack cheese, but smoked gouda, gruyere, pepper jack goes great too. Anything melty will work!

What kind of milk to use?

I use 2% or whole milk with very little difference in flavor. Evaporated milk can also be used, but I would probably go half evaporated milk and half regular. Evaporated milk adds creaminess and body with the fat of cream, (as well as more protein than regular milk) but it is thicker than milk, so go easy.

• Pasta. Obviously, this is a macaroni dish so elbow macaroni is good here, but any type of pasta will do! I regularly large or small elbows, farfalle and rotini as well as shells. You’ll cook this while you make the sauce, so keep an eye on it!
• Butter. I used salted butter in my recipes. We use 6 tablespoons, which is about 85g.
• Flour. Regular all-purpose flour. This is what is used to thicken the sauce (also known as a roux)
• Milk. 2% or whole milk is just fine. Use whatever you have!
• Salt & Pepper. As always this is to taste. I have put measurements in the recipe at 1.5 teaspoon salt and 1 teaspoon of black pepper. Start with that, but always taste as you go and add more if you need it.
• Cheese. I use a mix of extra sharp cheddar cheese and monterey jack cheese. You can use either, both or any blend you like.

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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Kylee’s Notes

This dish is great on weeknights – a great addition to the meal is adding ham and peas, leftover chicken and broccoli, whatever you have!

What to do with leftovers

Store in a covered (air-tight) container in the refrigerator for up to 4 days. Reheat until it is piping hot!

Substitutions/Additions

Adding a little bit of Dijon mustard (about a teaspoon) into the sauce with the milk adds a great flavor to the sauce. Mustard powder can also be used.

Garlic powder and/or onion powder added with the flour to the sauce also changes it up a little.

For a crunchy topping, mix bread crumbs, a little butter and some cheese in a small bowl. Add the breadcrumb mixture to the top of your cheesy mac and broil.

A little hot sauce on this at serving time is amazing!