Large Batch Skillet White Cheddar Mac and Cheese is the perfect EASY ONE POT DINNER for any week night! So much cheese and so much flavor!
By now you guys know I love love love a good skillet recipe! One pot meals are my absolute favorite and I just can’t get enough. You also know I love CHEESE! The creamier the better and the easier the better! This simple recipe for Skillet White Cheddar Mac and Cheese is all made in one pan, full of flavor, and couldn’t be easier. It should feed about 8, but with Pat on the scene it would feed a lot less. He LOVED it! Score one for the team. You can’t go wrong!
This Skillet White Cheddar Mac and Cheese wasn’t an intentional knock of of Panera’s Creamy White Cheddar Mac and Cheese, but it sure does taste like it! A happy accident that I’m thrilled with! That kind of creamy comfort food that hits the spot EVERY time. It’s also fun that this Skillet White Cheddar Mac and Cheese can be made with so many variations! Keep the base the same and add in all of your favorites! Bacon, ham, feta, gruyere, you name it! You can’t go wrong!
The not so secret, secret to this Skillet White Cheddar Mac and Cheese is that the noodles are cooked RIGHT IN THE CHEESE SAUCE! They soak up all that cream instead of a bunch of water. PERFECTION. You’ll never go back to the same old same old macaroni and cheese, trust me!
If you’re in need of come comfort food, any time of year, you’ve come to the right place. My new go-to recipe just happens to be one pan, in a skillet, covered with cheese. Imagine that? I know, shocking. Enjoy!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 5 tablespoons salted butter
- 1/2 cup flour
- 3 cups whole milk
- 2 3/4 cups heavy cream
- 1/4 cup white wine
- 2 teaspoons dijon mustard
- salt and pepper to taste
- 12 ounces elbow macaroni
- 4 cups shredded white cheddar cheese
- 1 tablespoon melted butter
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup freshly chopped chives
- Heat butter in a large nonstick skillet over medium/high heat.
- Whisk in the flour and stir while cooking for 1 minute.
- Whisk in the milk, cream, and wine slowly, one cup at a time, whisking constantly. Bring to a simmer.
- Quickly add the macaroni, dijon, and salt and pepper, stirring constantly while cooking, about 6 minutes, or until al dente. Be sure to scrape the bottom of the pan while you cook.
- Turn off the heat and stir in the cheese. I stirred in about half at a time to make sure none spilled over the sides.
- In a small bowl, combine the melted butter, breadcrumbs, and parmesan.
- Pour the breadcrumb mixture over the mac and cheese and broil for 2 minutes or until they are golden and toasted. Top with the chives and serve hot.