Skillet Mac and Cheese

Best Product for Skillet Mac and Cheese

Smithey NO. 8 Skillet

Recipe Notes

Our No. 8 skillet is the ideal size for a family side or a cozy dinner for two. This skillet mac and cheese is all about the contrast: a velvety, blended cheese sauce tucked under a crisp, buttery breadcrumb crust. It’s a kitchen favorite that goes from oven to table in minutes.

We’ve perfected this recipe to find the ultimate balance of comfort and flair. It’s elevated enough for a dinner party, yet simple enough that the kids will ask for seconds. Warm, rustic, and incredibly creamy—it’s the kind of soulful cooking we love at Yes, Chef! and we know your family will love it too.

Ingredients

8 OZ DRY PASTA NOODLES, SUCH AS MACARONI OR SHELLS
1 THICK SLICE SOURDOUGH BREAD, CRUST REMOVED
1 LARGE CLOVE GARLIC, PEELED AND CUT IN HALF
1 TEASPOON CHOPPED THYME LEAVES
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
4 TABLESPOONS ROOM-TEMPERATURE BUTTER, DIVIDED
2 TABLESPOONS ALL-PURPOSE FLOUR
3 CUPS WHOLE MILK
COARSE KOSHER SALT
PINCH CAYENNE
FRESHLY CRACKED BLACK PEPPER, TO TASTE
1.5 CUPS (6OZ) GRATED SHARP WHITE CHEDDAR, DIVIDED
1.5 CUPS (6OZ) GRATED GRUYERE, DIVIDED
3/4 CUPS (3/4OZ) GRATED PARMESAN, DIVIDED

Instructions

Preheat oven to 450˚F. Line a sheet pan with foil and set

Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and stir a few times to make sure it doesn’t stick to the pot. Cook just until al dente, about 5-7 minutes depending on the type of pasta. Drain and set aside.

Make the breadcrumbs: Cut bread into large pieces and add to the bowl of a food processor. Add garlic and pulse until finely chopped and garlic is scattered throughout, about 30 seconds. Stir in thyme, ¼ cup of the parmesan, and moisten with olive oil. Set aside.

Make the sauce: Gently warm milk in a small pot on the stove or in microwave. In a large heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add flour and stir until smooth, 1-2 minutes. Slowly whisk in warmed milk, stirring well to avoid clumps. Season with salt and cayenne and bring to a gentle simmer. Simmer, stirring occasionally, about 10 minutes. Remove pot from heat and immediately stir in 1 cup of the cheddar, 1 cup of the gruyere, and remaining ½ cup parmesan. Stir until melted, then taste and season again with salt and black pepper.

Optional: To achieve an incredibly silky, creamy texture, purée sauce using an immersion blender or transfer to a blender for about one minute. Toss in the remaining 2 tablespoons butter while you purée the sauce.

Combine and bake: In a large bowl or in the same pot, combine noodles and cheese sauce. Fold in remaining ½ cup cheddar and ½ cup gruyere. Using a ladle or cup measure, transfer noodles and sauce to your 8-inch iron skillet (it will hold about 4 heaping cups and look very saucy). Top with seasoned breadcrumbs. Place skillet on the prepared sheet pan and bake until sauce is bubbling and breadcrumbs are golden brown, about 8-10 minutes.