SKILLET BACON MAC AND CHEESE
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
- Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
- Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
- In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
- Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
- Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
- To make the Bechamel:
- Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
- Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
SKILLET MAC & CHEESE
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. -Ann Bowers, Rockport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook macaroni according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.
Nutrition Facts : Calories 600 calories, Fat 37g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1185mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
ONE-SKILLET CHEESY BEEF AND MACARONI
This is total comfort food; a one dish recipe, with even the pasta cooking in the same skillet.
Provided by Katie Workman
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. Drain the beef and set aside.
- Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers, carrots, onion and garlic and sauté until almost tender, about 5 minutes.
- Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, Worcestershire sauce, and chili powder if using. Season with salt and pepper, turn the heat to high, and bring to a simmer. Add the pasta, stir and cover. Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes. Taste and season again if needed.
- Sprinkle the cheese over the casserole then cover for just 1 more minute until the cheese is melty, and serve. Serve this right out of the pan.
Nutrition Facts : Calories 372.95 kcal, Carbohydrate 25.39 g, Protein 22.97 g, Fat 19.49 g, SaturatedFat 9.48 g, Cholesterol 71.18 mg, Sodium 198.63 mg, Fiber 2.01 g, Sugar 2.64 g, ServingSize 1 serving
SKILLET MACARONI AND CHEESE
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina Mac, Jalapeno Mac, Bacon Mac, and Primavera Mac.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 11
Steps:
- Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
- Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Nutrition Facts : Calories 621 g, Fat 32 g, Fiber 2 g, Protein 30 g, SaturatedFat 18 g
CAST-IRON MAC AND CHEESE
Provided by Debbie Koenig
Categories Cheese Pasta Broil Kid-Friendly Dinner Casserole/Gratin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 3 to 4
Number Of Ingredients 8
Steps:
- 1. Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet (8 to 10 inches across, and 2 inches or more deep) over low heat.
- 2. When the water boils, add the pasta and cook according to the package directions. Set a timer, since you'll be distracted by the next steps.
- Use a thick potholder with that skillet! Cast iron gets very, very hot. After burning my hand one too many times, I learned to pull a small dishtowel through the hole in the skillet's handle. It serves as a good visual reminder-just be sure it's kept well away from the flame. One of my mom-testers offered another bit of advice: Always use two (potholdered) hands when picking up a cast-iron pan. Otherwise, you might casually try to grab it with your free, bare, hand. Ow.
- 3. While the pasta cooks, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together.
- 4. Set aside 1/2 cup of the grated cheese for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful. Stop adding the flour when the sauce is almost as thick as housepaint.
- Easiest way to sift small amounts of flour: Use a regular old strainer.
- 5. Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat.
- 6. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheese. Broil until top is browned and bubbly, 4 to 6 minutes. Cool for a few minutes before serving.
- VARIATIONS
- • Go southwestern by adding a strained 10-ounce can of diced tomatoes and green chiles (such as Ro-Tel) or a generous cup of your favorite salsa, drained. Use Cheddar and Jack cheeses in the sauce. • Smoke it up by frying 2 diced strips of bacon in the skillet before adding the milk. Skip the butter completely. • Add 8 ounces frozen vegetables (your choice) to the pasta pot about 5 minutes before pasta is done. Since the water will take a little time to come back up to a boil, increase the cooking time by a minute or two. • Don't laugh, but a couple of diced hot dogs, cooked in the butter then removed until you stir it back in with the cooked pasta, makes for a surprisingly delicious twist. Use organic, kosher, or even tofu pups. • Make it secretly healthy by stirring a 10-ounce package of frozen butternut squash puree, defrosted, into the cheese sauce just before adding the pasta.
CHEESY MACARONI-BEEF SKILLET
When dinnertime starts with ground beef and a box of mac and cheese, how can you go wrong? This cheesy skillet is destined to become a weeknight staple.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Brown meat in large skillet; drain.
- Stir in tomatoes and water; cover. Bring to boil. Stir in Macaroni and the Cheese Sauce Mix; simmer, covered, on medium-low heat 10 min. Stir.
- Top with shredded cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 24 g
SKILLET MACARONI AND CHEESE
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large nonstick skillet over medium-high heat.
- Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
- Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
- Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
- Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
- Simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
- Sprinkle with toasted bread crumbs.
- Serve.
SKILLET MAC AND CHEESE RECIPE
Skillet Mac and Cheese Recipe - Mac and Cheese is the ultimate comfort food! This easy cheesy sauce combined with macaroni and a buttery, crunch topping makes for the creamiest Mac and Cheese!
Provided by Robyn Stone
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in skillet set over medium heat. Sprinkle the flour and Stone House Seasoning into the butter and whisk until the flour has been incorporated into the butter. Continue to cook until the flour has lightly browned, about 1 minute.
- Whisk constantly as you slowly pour the warmed milk into the flour mixture making sure that the mixture remains smooth and without lumps.
- Allow the mixture to come to a low bubble and cook until the sauce has thickened. Turn the heat off to the skillet and add the cheeses, and hot sauce if using. Stir until the cheeses have melted.
- Add the cooked elbow pasta (macaroni) to the skillet and stir into the sauce.
- Melt the remaining 2 tablespoons of butter in the microwave and mix with the panko. Spread the panko on top of the mac and cheese and place under a broiler until just crispy, about 1 to 2 minutes.
- Remove from heat and serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 360 kcal, Carbohydrate 37 g, Protein 14 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 273 mg, Fiber 1 g, Sugar 4 g
SKILLET TACO MAC N CHEESE
Not knowing what to make for dinner tonight, I searched my cupboards to see what I could throw together. I was just going to add some meat and hide some veggies in some mac n cheese but was inspired by the giant container of taco seasoning on my counter that I had just purchased from Costco. The results were good enough that my husband and I were fighting over the leftovers for lunch tomorrow and the kids have requested I make it again. This recipe is easy with boxed macaroni and cheese but of course can be made healthier if you prepare your own. I topped it with a little sour cream and served with a crisp green salad for a complete meal. Yummy!
Provided by RayMakMama
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat water for macaroni.
- While water heats, dice onion and celery.
- In large skillet, cook ground beef, onion and celery until meat is no longer pink.
- Add tomatoes (with liquid), corn, and taco seasoning to meat mixture and let simmer.
- While meat simmers, prepare mac and cheese as directed.
- Combine meat mixture with mac and cheese, mixing well.
- Serve with sour cream.
Nutrition Facts : Calories 735.4, Fat 31.6, SaturatedFat 16.4, Cholesterol 108.2, Sodium 1367.2, Carbohydrate 82.8, Fiber 5, Sugar 16.3, Protein 32.5
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- Add the macaroni, turn the heat to medium, and cook, stirring occasionally, until just shy of al dente. This should take about 10 minutes, but check the pasta package for recommended cooking times and aim for the lower end if a range is given. (The macaroni will continue to cook a bit in the sauce.) When the macaroni is ready, biting into a piece should reveal a very thin core of uncooked pasta.
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