Macaroni & Cheese Skillet Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes depending on package). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

In a 10- or 12-inch oven-safe skillet over medium heat, melt 3 tablespoons unsalted butter.

Once the butter foams, sprinkle in 3 tablespoons all-purpose flour and whisk constantly to form a smooth roux. Cook 1.5–2 minutes until lightly golden (do not let it brown).

Gradually pour in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Increase heat to medium-high and bring mixture to a gentle simmer; it will thicken in 3–4 minutes.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Taste and add salt as needed.

Lower heat to low. Remove skillet briefly from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyère (or Monterey Jack) in handfuls, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Fold the drained pasta into the cheese sauce, coating evenly. Warm through 1–2 minutes on low so pasta absorbs some sauce.

Preheat your oven broiler on high (or heat oven to 425°F / 220°C if you prefer baking rather than broiling).

In a small bowl combine 1 cup panko breadcrumbs with 2 tablespoons melted butter and 2 tablespoons chopped fresh parsley. Mix until crumbs are evenly moistened; add 1 teaspoon smoked paprika if using and stir to combine.

Evenly sprinkle the breadcrumb mixture over the macaroni and cheese in the skillet.

Place the skillet under the broiler for 2–4 minutes until the topping is golden and crisp. Watch closely to avoid burning. Alternatively, bake at 425°F (220°C) for 8–10 minutes for a more even, gentler browning.

Remove skillet from oven and let rest 3–5 minutes. Garnish with an additional pinch of chopped parsley and a light dusting of smoked paprika, if desired. Serve directly from the skillet.