Skillet Mac and Cheese

Skillet Mac and Cheese

The crunchy topping makes this macaroni and cheese irresistible.

Skillet Mac and Cheese
  • ½ (16-ounce) box large elbow macaroni
  • ¼ cup unsalted butter
  • ½ cup chopped sweet onion
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups half-and-half
  • 1 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 cups shredded Gruyère cheese, divided
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 2 cups crushed salted kettle potato chips
  • 2 tablespoons chopped fresh parsley
  1. In a large pot, cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
  2. Preheat oven to 350°.
  3. In a large pot, melt butter over medium-high heat. Add onions and garlic; cook until onions begin to brown, 4 to 5 minutes. Sprinkle in flour and stir about 1 minute. Gradually whisk in half-and-half and broth until smooth. Cook until mixture begins to thicken, 4 to 5 minutes.
  4. Add salt, black pepper, and 2 cups cheese, stirring until cheese is melted. Stir in pasta and red peppers. Spoon into a 10-inch cast-iron skillet.
  5. In a medium bowl, combine chips, remaining 1 cup cheese, and parsley. Sprinkle evenly over pasta mixture. Bake until cheese is melted and browned, 15 to 20 minutes.



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