Creamy Skillet Macaroni & Cheese

My perfect recipe for creamy, dreamy Skillet Macaroni & Cheese made with milk, half & half, and three cheeses, cheddar, Monterrey Jack Cheese and Velveeta. 

I just made some macaroni and cheese that my kids and my husband absolutely LOVED! This is exciting to me, because I have a hard time finding a recipe that pleases the whole family. My kids love Kraft's Deluxe Mac & Cheese, but my husband prefers more of a homemade version. So, you can see my dilemma on trying to make everyone happy.

I've never had great luck making homemade macaroni and cheese. It's either too dry and clumpy or it calls for eggs as one of the ingredients. I don't like adding eggs to mac and cheese, because it turns out too curdled looking.

I prefer more of a creamy dreamy macaroni and cheese. Well, folks I think I have finally found the perfect recipe. I was thumbing through one of my Taste of Home magazines and came across this recipe for Creamy Skillet Macaroni & Cheese.

What jumped out at me most was the word "creamy" and that this recipe was egg free! Other than cooking the macaroni in a separate pot everything else is prepared in one skillet. You gotta love that?

The original recipe calls for half & half, but I think evaporated milk or regular milk would be a great substitute. I compared the caloric information and they're about the same fat and calorie wise. This recipe is too easy not to try for yourself, so if you give it a whirl let me know what you think.

Start bycooking the macaroni according to the package directions (al dente). In a large nonstick skillet, melt the butter over medium heat. Stir in flour and blend until smooth. 

Gradually add the milk; bring the mixture to a boil, reduce heat and cook for 2 minutes or until thickened. 

Add the cubed Velveeta, cheddar and Monterey jack cheese. Cook and stir until the cheese mixture until melted through. Drain macaroni and add to the cheese sauce.  Stir to blend and simmer until heated through. 

Creamy Dreamy indeed!!!! I do have to say if I had to settle on one baked macaroni and cheese recipe than the Deen Brothers Macaroni & Cheese would be the one.

It has egg in the recipe, but my family likes it pretty well. I'm just so tickled to have finally found a stove top creamy macaroni and cheese recipe.

Yield: 6

Author: Tina Butler | Mommy's Kitchen

Creamy Skillet Macaroni & Cheese

My perfect recipe for creamy, dreamy Skillet Macaroni & Cheese made with milk, half & half, and three cheeses, cheddar, Monterrey Jack Cheese and Velveeta.

Ingredients

• 2 - cups uncooked elbow macaroni
• 2 - tablespoons butter
• 2 - tablespoons all-purpose flour
• 1 1/2 cups milk or evaporated milk
• 8 - ounces Velveeta cheese, cubed or (use all cheddar cheese)
• 1 - cup cheddar cheese
• 1 - cup monterey jack cheese

Instructions

1. Cook the macaroni according to the package directions. In a large nonstick skillet, melt the butter over medium heat.
2. Stir in the flour and blend until smooth. Gradually add the milk; bring the mixture to a boil, reduce heat and cook for 2 minutes or until thickened.
3. Add the cubed Velveeta, cheddar and Monterrey jack cheese. Cook and stir the mixture until all the cheese is melted through.
4. Drain macaroni and add to the cheese sauce. Stir to blend and simmer until heated through.
5. Remove from heat and serve.

Notes

This macaroni and cheese dish can also be baked in the oven for special occasions and holidays. After adding the milk, add the cubed Velveeta cheese, 1/2 cup each of cheddar and Monterrey Jack cheese and mix to combine. Add the cooked macaroni and pour into a greased or buttered 13 x 9 inch baking dish. Top with the remaining 1/2 cup of cheddar and Monterrey Jack cheese and bake at 350 F degrees for 15-20 minutes.  

adapted from: taste of home

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