Skillet Mac and Cheese

• •2 tablespoon unsalted butter
• •1.5 cup elbow macaroni, dry
• •3 cup whole milk
• •1 cup chicken broth or vegetable broth
• •2 cup sharp cheddar cheese, freshly grated
• •1 cup Monterey Jack cheese, freshly grated
• •2 ounce cream cheese, softened
• •1 teaspoon dry mustard powder
• •0.5 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.3 teaspoon smoked paprika
• •0.5 teaspoon salt
• •0.3 teaspoon freshly ground black pepper
• • to taste hot sauce

Instructions

1. 1

   In a large, deep skillet or Dutch oven (at least 10-inch), melt the unsalted butter over medium heat.

2. 2

   Add the dry elbow macaroni to the skillet. Pour in the whole milk and chicken or vegetable broth. Stir to combine.

3. 3

   Bring the mixture to a gentle simmer, stirring occasionally to prevent the pasta from sticking to the bottom. Once simmering, reduce the heat to medium-low.

4. 4

   Continue to simmer, stirring frequently, for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a thick, starchy base. The pasta should be tender but still have a slight bite.

5. 5

   Remove the skillet from the heat. Stir in the freshly grated sharp cheddar cheese, Monterey Jack cheese, softened cream cheese, dry mustard powder, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper.

6. 6

   Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash more milk (1-2 tablespoons at a time) until desired consistency is reached.

7. 7

   Taste and adjust seasonings as needed, adding more salt, pepper, or a few dashes of hot sauce for a subtle kick if desired.

8. 8

   Serve immediately, directly from the skillet, for a comforting and satisfying meal.

Chef's Tips

• 💡**Freshly Grated Cheese is Key**: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Grating your own ensures a smoother, creamier sauce.
• 💡**Stir, Stir, Stir**: Frequent stirring during the pasta cooking phase is crucial to prevent sticking and ensure even cooking, as well as to develop the starchy liquid needed for the sauce.
• 💡**Don't Overcook Pasta**: Cook the pasta just until al dente. It will continue to cook slightly in the residual heat of the sauce, so pulling it off the heat when it's still firm is ideal.
• 💡**Cheese Blend**: Feel free to experiment with other good melting cheeses like Gruyere, Fontina, Colby Jack, or even a touch of smoked gouda for different flavor profiles.
• 💡**Add-ins**: For a heartier meal, stir in cooked ham, bacon bits, roasted chicken, or blanched broccoli florets at the end.