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Ultra-creamy and indulgent, this one skillet mac and cheese is the winner of all the quick weeknight meals.
Totally customizable and easy to adapt, this rich one skillet dinner is going to be your family’s favorite!
One Skillet Mac & Cheese
- 4 cups water
- 1 (12oz) can evaporated milk
- 1/2 teaspoon salt
- 1 lb elbow or shell macaroni
- 1 teaspoon cornstarch
- 4 oz fontina cheese, grated
- 4 oz asiago cheese, grated
- 2 oz Parmesan cheese, grated
- Fresh parsley for serving, optional
- In a large (12-inch) skillet, combine water, 1 1/4 cups of evaporated milk and salt. Bring it to a boil over medium high heat.
- Add macaroni and cook until al dante, stirring frequently, about 8-10 minutes.
- In a small bowl, whisk remaining 1/4 cup of evaporated milk with cornstarch.
- Stir it into the pasta, and simmer for 1-2 minutes to thicken.
- Remove the skillet from heat and stir in cheeses in small batches.
- If needed, add hot water a little bit at a time to your desired consistency.
- Garnish with chopped fresh parsley, if desired, and serve!
Ingredients You Need for One Skillet Mac and Cheese:
The ingredients are simple and adaptable. We’re making our mac and cheese with 3 different cheeses for an easy, yet complex flavor. I’ll leave it up to you what cheese you want to use, and we’ll discuss the best substitutions below. But my top picks are creamy Fontina, aged Asiago, and freshly grated Parmesan cheeses.
Besides the cheeses, you’ll need just a few more ingredients for creamiest and quickest mac and cheese. Each ingredient has its specific role in this recipe, so please don’t omit anything. For example, that little bit of cornstarch is there to keep the creamy consistency and to prevent the cheese from curdling.
Customize Your Skillet Mac and Cheese:
Let’s dive a little deeper into each cheese choices and possible substitutions…
- Fontina is creamy, buttery, nutty cheese that melts beautifully, which makes perfect for our skillet mac and cheese. And you can make this amazing 15-Minute Philly Cheese Steak Grilled Cheese with leftover Fontina. But if you don’t have Fontina, Provolone or Gruyere are great options too.
- Aged Asiago is firm, slightly crumbly (the longer they’re aged, the crumblier they are) cheese with intense nutty flavor. I think Asiago cheese makes this mac and cheese exceptionally wonderful, but extra sharp cheddar is also great option.
- Parmesan cheese is, of course, pretty much a staple in any pasta dishes. Its rich nutty flavor compliments any pasta dish, and this skillet mac and cheese is no exception. If you can, get a wedge of Parmesan cheese and grate it yourself for the best flavor. But pre-grated Parmesan from refrigerated section is fine too. Whatever you do, don’t reach for powdered Parmesan from a regular aisle.
You can also throw in some chopped ham, or leftover chicken to change things up.