Skillet mac ’n’ cheese recipe


Skillet mac ’n’ cheese recipe

Skillet mac and cheese
Photo, Roberto Caruso.

Chatelaine Triple Tested

Start with an easy Mornay sauce, add bacon, macaroni, top with cheese and bake. SO GOOD!


  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 1/2 cups 2% milk

  • 1/4 tsp salt

  • 1/4 tsp white pepper

  • 1 cup grated swiss cheese, gruyère or emmanthal

  • 1/8 tsp nutmeg


  • 2 cups cooked macaroni pasta

  • 1/2 cup cooked bacon

  • 1 1/2 cups Mornay sauce

  • 1/4 cup grated gruyère


  • To make Mornay sauce: Melt butter in a medium saucepan set over medium-low. Whisk in flour and continue whisking constantly until mixture turns into a paste (called a roux), about 2 min. Do not let it brown. Gradually add milk and continue to whisk constantly. Increase heat to medium and continue cooking until sauce thickens, 4 to 5 more min.Stir in 1 cup grated swiss, gruyère or emmenthal with salt and pepper after sauce thickens. Remove from heat and whisk until melted. Add 1/8 tsp nutmeg. Use right away or pour into a jar, let cool and refrigerate up to 2 days.

  • To make Skillet mac ’n’ cheese: Combine 2 cups cooked macaroni with 1/2 cup cooked chopped bacon and 1 1/2 cups Mornay Sauce in a pie plate or cast iron skillet. Sprinkle with 1/4 cup grated gruyère. Broil until top is golden, 2 to 3 min.

Cooking tip: To test the thickness of your sauce, coat the back of a wooden spoon with it and run your finger through the middle. If a clear path forms, the sauce is ready.