Cheese Skillet Mac Recipe One Pot
There are some meals that feel like a warm hug in a bowl, and for us, this Cheese Skillet Mac Recipe is the ultimate embrace. Forget the boxed stuff; we’re talking about a one-pot meal where pasta bubbles away in a creamy, savoury sauce before being blanketed in a glorious mix of cheeses and toasted until golden and crisp around the edges. I make this at least once a week – it’s become a family favourite for those busy weeknights when we all need something satisfying and wholesome. This isn’t just another mac and cheese; it’s a skillet pasta dream that comes together in a single pan, which means less washing up and more time enjoying dinner.
What makes this cheese skillet mac so special is the method. By cooking the pasta directly in the milk and stock, the starches release and create a naturally velvety sauce without needing heaps of flour. The result is an incredibly luscious texture that clings to every piece of macaroni. It’s a straightforward technique that delivers a truly superior dish. This recipe is for anyone who loves rich, cheesy pasta but is short on time. It works wonderfully for a last-minute dinner, a cosy lunch, or when you simply want to treat yourself to something genuinely delicious without a mountain of pots and pans to deal with afterwards.
Recipe Overview
This one-pot cheese skillet mac is all about deep, savoury flavour and wonderful textures. You get the creamy, cheesy sauce coating the pasta, punctuated by the sharp tang of mustard and a hint of garlic, all topped with a bubbling, golden-brown crust. I’ve found that using a combination of a good sharp cheddar and a nutty Gruyère gives the most balanced and interesting flavour profile, but feel free to experiment!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cheese Skillet Mac Recipe
- Genuine Flavour: We’re building layers of taste here. The sharpness of a mature cheddar cuts through the richness, while Gruyère adds a lovely nutty depth. A spoonful of Dijon mustard and a pinch of smoked paprika provide a subtle warmth that elevates the whole dish.
- Ready in Under 30 Minutes: From chopping the garlic to pulling a bubbling skillet from under the grill, this entire meal is on the table in about half an hour, making it a brilliant weeknight solution.
- Flexible Recipe: This skillet pasta is a fantastic base for additions. Stir in some cooked bacon lardons, spicy chorizo, or wilted spinach at the end. You can also swap the cheeses – try a smoked cheddar or a creamy Fontina.
- Great for Weeknight Dinners: When you get home from a long day and need a satisfying meal without the fuss, this is the recipe you’ll turn to again and again. It’s a complete one-pot meal that always delivers.
- Family Tested: This recipe always gets compliments in our house. My husband, who’s usually picky, asked for seconds the first time I made it! It’s one of those rare dishes that both adults and children adore.
Ingredients You’ll Need
Using good quality ingredients will make a real difference here, especially the cheese. I always recommend buying a block of cheese and grating it yourself. Pre-grated cheeses often contain anti-caking agents that can make your sauce a bit grainy. For the mustard, I find Colman’s English Mustard gives the best kick, but Dijon works well too.
- 30g unsalted butter
- 2 cloves garlic, finely minced
- 40g plain flour
- 1 tsp English mustard powder
- ½ tsp smoked paprika
- 500ml whole milk
- 400ml vegetable or chicken stock
- 300g dried macaroni or other short pasta
- 150g mature cheddar cheese, grated
- 100g Gruyère cheese, grated
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh breadcrumbs (optional, for topping)
- 1 tbsp fresh parsley, chopped (for garnish)
Ashley’s Tip: Don’t be tempted to use skimmed or semi-skimmed milk. The fat content in whole milk is essential for creating that rich, creamy sauce that won’t split. Trust me, it’s worth it for the texture!
How to Make This Cheese Skillet Mac Recipe
The process for this one-pot meal is quite straightforward. We’ll create the sauce base, cook the pasta right in it, and then finish it all off under the grill for that irresistible cheesy crust. Be sure to use a large, oven-safe skillet or frying pan.
- Melt the butter in a large, oven-safe skillet over a medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Whisk in the plain flour, mustard powder, and smoked paprika. Cook for another minute, stirring constantly, to form a paste (this is called a roux). This step cooks out the raw flour taste.
- Gradually pour in the whole milk, a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated, pour in the stock and bring the mixture to a gentle simmer.
- Add the dried macaroni to the skillet and stir well to combine. Let it simmer gently over a medium-low heat for 10-12 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pan. What works best for me is a gentle stir every couple of minutes.
- While the pasta is cooking, preheat your grill to a medium-high setting.
- Once the pasta is cooked and the sauce has thickened beautifully, remove the skillet from the heat. Add about three-quarters of the grated cheddar and all the Gruyère to the pan. Season generously with salt and pepper.
- Stir everything together until the cheese is completely melted and the sauce is smooth and glossy. The sauce should coat the back of a spoon.
- Sprinkle the remaining cheddar cheese and the fresh breadcrumbs (if using) evenly over the top of the mac and cheese.
- Place the skillet under the preheated grill for 3-5 minutes, or until the top is golden brown and bubbling deliciously. Keep a close eye on it to prevent it from burning!
- Remove from the grill and let it rest for a few minutes before garnishing with fresh parsley and serving hot.
Tips From My Kitchen
- Temperature Control: When you add the cheese, it is absolutely crucial to take the skillet off the heat first. Adding cheese to a boiling sauce can cause the fats to separate, resulting in a grainy or oily texture. For a deeper dive into the science of a perfect cheese sauce, Serious Eats has a great guide on emulsifying cheese sauces.
- The Secret Step: Don’t skip the resting time. I learned that letting the skillet mac and cheese sit for about 5 minutes after coming out from under the grill allows the sauce to set up slightly, making it even creamier and easier to serve.
- Make-Ahead: You can prepare the ingredients in advance by mincing the garlic and grating the cheese. Store them in separate airtight containers in the fridge for up to a day. However, the dish is best cooked and served fresh.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of milk to loosen the sauce, or in the microwave.
Equipment You’ll Need
The beauty of this skillet pasta is its minimal equipment list. A good oven-safe pan is the star of the show.
- Large oven-safe frying pan or cast-iron skillet (around 25-30cm)
- Cheese grater
- Whisk
- Wooden spoon or spatula
Common Mistakes to Avoid
- Not Stirring Enough: As the pasta cooks in the sauce, the starches can make it stick to the bottom of the pan. A gentle stir every few minutes is essential to ensure even cooking and prevent any scorching.
- Using High Heat: Cooking this dish on too high a heat can cause the milk-based sauce to catch and burn, and it can also cause the cheese to split when you add it. Keep the heat at a steady medium-low simmer.
- Overcooking the Pasta: Remember the pasta will continue to cook a little under the grill. Aim for al dente when you test it on the hob, so it doesn’t turn mushy by the time you serve it.
What to Serve With This Cheese Skillet Mac Recipe
While this dish is a hearty meal on its own, a few simple sides can round it out beautifully. If you’re looking for other satisfying dinner ideas, these Stuffed Peppers with Rice are another family favourite of ours.
- A Crisp Green Salad: A simple salad with a sharp vinaigrette dressing cuts through the richness of the cheese and adds a fresh, vibrant contrast.
- Garlic Bread: Because you can never have enough carbs! Perfect for mopping up every last bit of that delectable cheese sauce.
- A Glass of White Wine: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio pairs wonderfully with the creamy sauce.
Frequently Asked Questions
Cheese Skillet Mac Recipe
Ingredients
Method
- Melt the butter in a large, oven-safe skillet over a medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Whisk in the plain flour, mustard powder, and smoked paprika. Cook for another minute, stirring constantly, to form a paste (this is called a roux). This step cooks out the raw flour taste.
- Gradually pour in the whole milk, a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated, pour in the stock and bring the mixture to a gentle simmer.
- Add the dried macaroni to the skillet and stir well to combine. Let it simmer gently over a medium-low heat for 10-12 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pan. What works best for me is a gentle stir every couple of minutes.
- While the pasta is cooking, preheat your grill to a medium-high setting.
- Once the pasta is cooked and the sauce has thickened beautifully, remove the skillet from the heat. Add about three-quarters of the grated cheddar and all the Gruyère to the pan. Season generously with salt and pepper.
- Stir everything together until the cheese is completely melted and the sauce is smooth and glossy. The sauce should coat the back of a spoon.
- Sprinkle the remaining cheddar cheese and the fresh breadcrumbs (if using) evenly over the top of the mac and cheese.
- Place the skillet under the preheated grill for 3-5 minutes, or until the top is golden brown and bubbling deliciously. Keep a close eye on it to prevent it from burning!
- Remove from the grill and let it rest for a few minutes before garnishing with fresh parsley and serving hot.
Notes
There you have it – a truly delicious and straightforward Cheese Skillet Mac Recipe that delivers on flavour every single time. It’s the kind of cooking that makes me happy, turning simple ingredients into something special with minimal fuss. I really hope you give it a try and it becomes a go-to in your home as it has in mine. Let me know how you get on in the comments below; I love hearing about your kitchen adventures! Happy cooking, Ashley.
