Home 10 ingredients or less Skillet Mac and Cheese

Skillet Mac and Cheese

by Laura

Mac and cheese, like this skillet mac and cheese, is a staple recipe that everyone needs to have. It works great as a main dish or is awesome as a side.

This version is quick and easy and made all in a skillet. I love a recipe that can all be made in one pan! This is a great alternative to making mac and cheese from a box.

I love to make it as a side dish for the meatloaf patty recipe that I have shared before. This recipe is simple enough for the kids to make too.

Skillet Mac and Cheese | realmomkitchen.com

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Skillet Mac and Cheese | realmomkitchen.co

Skillet Mac and Cheese


  • 3 1/2 cups water, plus extra if needed
  • 1 (12 oz) can evaporated milk
  • 12 oz (about 3 cups) elbow macaroni
  • 1/2 teaspoon salt
  • 1 tsp cornstarch
  • 1/2 tsp dry mustard
  • 6 oz cheddar cheese, shredded (1 1/2 cups)
  • 6 oz Monterey Jack cheese, shredded (1 1/2 cups)
  • 2 Tbsp butter, cut into small chunks
  • Ground black pepper to taste


  1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
  2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
  3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately. Serves 4-6.
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Recipe adapted from Mel’s Kitchen Cafe.

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