Skillet Mac & Cheese (v) Recipe

Cook the pasta

Bring a large pot of salted water to a boil. Add cavatappi and cook 1–2 minutes less than package instructions (about 7–8 minutes) until very al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a 10-12 inch ovenproof or stovetop skillet over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes until the mixture is bubbly and lightly golden (cooked but not browned).

Add liquids

Slowly whisk in 2 cups whole milk and 1 cup broth, adding a little at a time to prevent lumps. Increase heat to medium-high and simmer, whisking, until the sauce thickens and coats the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to 1/2 cup of reserved pasta water to reach desired consistency.

Finish the cheese sauce

Reduce heat to low. Whisk in 3 oz softened cream cheese until smooth. Add 1 cup shredded mozzarella, 1 cup shredded fontina, and 1 tbsp grated Parmesan in two additions, stirring until melted and silky. Stir in 1 tsp Dijon mustard, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp kosher salt, and 1 tsp crushed red pepper flakes. Taste and adjust seasoning; add up to remaining reserved pasta water if needed to loosen the sauce.

Combine with pasta

Add the drained cavatappi to the skillet and gently toss with the cheese sauce until evenly coated. If using a skillet that is ovenproof and you want a lightly golden top, preheat broiler. Sprinkle a light additional handful (about 1/4 cup) of mozzarella or Parmesan on top if desired.

Finish (optional broil)

For a browned top, place the skillet under a hot broiler 4–6 inches from the element for 2–4 minutes, watching carefully until the top is bubbly and lightly golden. (If your skillet is not ovenproof, transfer the mac & cheese to a shallow baking dish before broiling.)

Garnish and serve

Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, and let rest 2–3 minutes. Serve hot directly from the skillet with crostinis alongside.

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer.

Brush each slice lightly with extra-virgin olive oil (about 3 tbsp total across the slices) and sprinkle with 1 tsp sea salt evenly.

Bake until edges are golden and crisp, about 8–10 minutes, flipping once halfway to brown evenly. Remove from oven and, while still warm, rub each slice with the cut side of the halved garlic clove for a subtle garlic flavor. Let cool slightly before serving with the skillet mac & cheese.