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Herbed Skillet Mac and cheese

Herbed Skillet Mac and Cheese

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 generous portions

Equipment

  • A large oven-safe skillet (10–12″ cast iron or stainless steel—either will give you that wonderful baked crust).
  • Medium saucepan (if you don’t have an oven-safe skillet, you can transfer to a baking dish).
  • Whisk (for a lump-free béchamel sauce).
  • Cheese Grater (pre-grating cheese helps it melt smoothly).
  • Measuring cups and spoons

Ingredients
  

Pasta & Cheese

  • 1 pound elbow macaroni or cavatappi spirals hold sauce beautifully
  • 3 cups sharp cheddar cheese grated (about 12 oz)
  • 2 cups Gruyère cheese grated (about 8 oz)
  • 1 cup mozzarella cheese shredded (for extra melt)
  • ½ cup Parmesan cheese finely grated (for topping)

Sauce

  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Herbs & Aromatics

  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary finely chopped

Optional: pinch of red pepper flakes for a little kick

Instructions
 

Preheat & Prep

  1. Preheat your oven to 375 °F (190 °C). Butter your skillet lightly or spray with cooking spray.

Cook the Pasta

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for 1–2 minutes less than package directions—about 7 minutes for al dente. Drain well and return to the pot while you begin the sauce.

Make the Béchamel Sauce

  1. In the same saucepan (or skillet if using one-pot), melt the butter over medium heat. Whisk in the flour to create a smooth paste; cook for about 1 minute to remove the raw flour taste.
  2. Slowly whisk in the milk and cream, stirring continuously to avoid lumps. Let the sauce come to a gentle simmer and thicken, about 4–5 minutes.
  3. Stir in Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Then, reduce heat to low and gradually whisk in shredded cheddar, Gruyère, and mozzarella until fully melted and creamy. Finally, fold in chopped parsley, thyme, and rosemary, reserving a little parsley for garnishing.

Combine Pasta and Sauce

  1. Add the cooked pasta directly into the skillet with the béchamel cheese sauce. Stir until noodles are thoroughly coated. Adjust seasoning here: taste for salt and pepper.

Top It Off

  1. Sprinkle an even layer of Parmesan over the top. If you like a bit more herb flavor, add a little extra chopped herbs or red pepper flakes.

Bake

  1. Transfer the skillet (or pour gently into a separate baking dish) and bake uncovered for 20–25 minutes, or until the top is golden brown and cheese is bubbly.
  2. For extra crunch, broil on high for an additional 1–2 minutes—just watch carefully to avoid burning.

Garnish & Serve

  1. Let rest for 5 minutes after pulling from the oven. Garnish with remaining fresh parsley and serve straight from the skillet for ultimate comfort vibes.