{make} skillet mac & cheese

skillet mac & cheeseFor all of you who didn’t know, July 14th is National Mac & Cheese Day. I only learned of it on the day, but shortly thereafter I ended up trying Sarah Copeland’s Grown Up Mac ‘n’ Cheese.  It turned out super tasty and while it’s not necessary to make it in a skillet, I’ve been finding any reason I can to use my new skillet.

Ingredients: sea salt, 10 oz pasta of choice, 4 tbsp unsalted butter, 2 tsp flour, 1 1/2 tsp dry mustard, 1 tsp warm water, 1 1/2 cups milk, 2 large eggs lightly beaten, 1/4 tsp cayenne pepper, 1 1/2 cups grated sharp cheddar cheese, 1 1/2 cups grated gruyere or comte cheese, 3 slices muenster cheese, freshly ground black pepper.

1. Bring large pot of water to boil.  Salt generously and cook pasta until al dente.  Drain and set aside.
2.  In same pot, melt the butter.  Add the flour and cook until lightly toasted.
3. Dissolve the mustard powder in the warm water.
4. Add the milk and mustard to the pot and whisk until smooth.  Cook over medium-low heat until sauce thickens slightly.
5. Whisk in eggs, 1/2 tsp salt, and the cayenne pepper and stir constantly with a flat-edged wooden spoon (make sure it doesn’t curdle on bottom of pan).  Stir this for about 5 minutes.
6. Stir in cheddar and gruyere cheeses over low heat. Remove after half the cheese is melted and continue to stir off heat until all is melted.  Add the cooked pasta and stir to coat.
7. Preheat broiler/grill to high.
8. Transfer macaroni to ovenproof baking dish / skillet and lay the muenster cheese on top.  Broil or grill until golden and bubbly.  Top with freshly ground pepper.

Notes: I substituted parmesan cheese for the gruyere and we added bacon bits to ours as well – bacon makes everything better!

We enjoyed this while watching Despicable Me and all our leftovers were gone within days!  Enjoy!

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