Aug 29 2026
Restaurants›The Velveteen Speakeasy›Skillet Mac & Cheese Recipe

Skillet Mac & Cheese Recipe

Inspired by The Velveteen Speakeasy
Time40m
Serves4

White cheese sauce, served with crostinis and cavatappi.

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Ingredients

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Pasta & Finish

White Cheese Sauce

Crostini

Method

Pasta & Finish

  1. 1

    Cook pasta

    Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz cavatappi and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

  2. 2

    Combine with sauce

    When the white cheese sauce is ready, add the drained cavatappi to the skillet with the sauce. Toss gently over low heat so the pasta is evenly coated. If the sauce is too thick, add 2–4 tablespoons of the reserved pasta water at a time until you reach a creamy consistency. Stir in 1 tablespoon butter and season with freshly ground black pepper to taste. Keep warm until serving.

  3. 3

    Garnish

    Sprinkle chopped chives or parsley over the finished skillet mac & cheese just before serving.

White Cheese Sauce

  1. 4

    Make a roux

    In a 12-inch ovenproof skillet or heavy saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is pale golden (do not let it brown).

  2. 5

    Add dairy

    Slowly pour in 2 cups whole milk and 1 cup half-and-half in a steady stream while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

  3. 6

    Flavor the sauce

    Reduce heat to low. Stir in 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 3 tablespoons grated Parmesan. Add 2 ounces softened cream cheese and whisk until smooth and incorporated.

  4. 7

    Add the cheeses

    Gradually add the shredded fontina (4 oz) and shredded white cheddar (4 oz) a handful at a time, stirring between additions so each batch melts fully into the sauce. Keep the heat low to prevent the cheese from becoming grainy.

  5. 8

    Season and finish

    Taste and season with up to 3 teaspoons kosher salt (start with 1 tsp and adjust), 1 teaspoon freshly ground white pepper, and a pinch of freshly grated nutmeg if using. If the sauce is overly thick, thin with a few tablespoons of the reserved pasta water when combining with pasta. Keep the sauce on the lowest heat while preparing crostini so it does not break.

Crostini

  1. 9

    Prepare crostini

    Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 2 tablespoons olive oil, sprinkle with 1 teaspoon sea salt, and bake until golden and crisp, about 6–10 minutes, flipping once halfway through. Watch closely so they don't burn.

  2. 10

    Optional rub

    If desired, rub a cut garlic clove over the warm crostini for extra flavor immediately after they come out of the oven.

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