Skillet Baked Mac & Cheese Recipe

Serving Size: 8

Total Time: 1 hour



8 ounces macaroni 

1 teaspoon salt


1 tablespoon unsalted butter

1 tablespoon olive oil

1 cup panko bread crumbs

¼ cup grated Parmesan cheese

Salt and freshly ground black pepper


4 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

½ cup heavy cream

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

¼ cup grated Parmesan cheese

1 cup shredded extra-sharp cheddar cheese

1 cup shredded mild cheddar cheese

Salt and pepper


1. Bring a large pot of water to a boil over high heat. Add the pasta and salt and cook until al dente, 7 to 8 minutes. Drain the pasta and run cold water over it to stop the cooking process. Drain the pasta again, and set aside.

2. Preheat the oven to 450ºF.

3. For the topping, heat the butter and oil in an ovenproof skillet over medium heat. Stir in the panko and cook until it turns golden brown, about 4 minutes. Transfer the panko to a small bowl. Stir in the Parmesan, then season with salt and pepper.

4. For the sauce, wipe out the skillet. Add the butter and let it melt over low heat. Whisk in the flour until smooth. Whisk in the milk and cream, a third at a time, whisking each time until smooth. Adjust the heat under the skillet so that the sauce barely simmers as it thickens. When the sauce has cooked for 7 to 8 minutes, turn off the heat and season the sauce with nutmeg and cayenne. Add the cheeses, a bit at a time, stirring until all the cheese has melted. Taste the sauce and season with salt and pepper.

5. Fold the pasta into the sauce. Wipe the edges of the skillet clean with a paper towel. Scatter the breadcrumbs on top. Bake until the mac and cheese is bubbly and the topping is well browned for 10 to 12 minutes. Serve from the skillet.