Skillet Suppers~Quick Skillet Mac & Cheese

Thursday, March 25, 2010

Another great Skillet Recipe to share today. This is a newer recipe for me from Fine Cooking. This was a very easy, very rich dish and I will make it again.

Fine Cooking's Quick Skillet Mac & Cheese

Kosher salt
12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups low-fat (2%) milk
4 oz. grated Emmentaler (1-1/4 cups)
4 oz. grated Gruyère (1-1/4 cups)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
Freshly ground black pepper
3 oz. finely Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside. Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta. Broil until the top is browned, 3 to 4 minutes, and serve. Serves 4.

Sharing at Michael's Foodie Friday at Designs By Gollum. Check out all the post there....many inspiring cooks.

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