Skillet Baked Mac and Cheese
This Skillet Baked Mac and Cheese with crunchy buttery topping is such a crave-worthy dish! Homemade macaroni and cheese has never been this delicious!
Servings 8 servings
- 3/4 pound dry elbow pasta
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups whole milk
- 3 cups Cheddar Cheese shredded and divided
- 1 cup finely crushed Ritz Crackers
- 12 strips cooked crumbled bacon pieces
Preheat oven to 350 degrees Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in 2 cups of cheese until melted.
Transfer cooked pasta to 12-inch cast iron skillet over low heat. Pour cheese sauce over top, stirring to combine.
Top mac and cheese with remaining 1 cup of shredded cheese, crushed crackers and bacon pieces. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.
Calories: 489kcal | Carbohydrates: 46g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 856mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 523IU | Calcium: 396mg | Iron: 2mg