Easy Creamy Skillet Mac and Cheese
I made this skillet mac and cheese because my casserole dish ghosted me and my skillet promised fewer steps and more cheese. It’s creamy, dangerously comforting, and fast enough that I can pretend dinner was a deliberate plan rather than the result of mild panic and a fridge audit.
Once, I tried to make this while supervising three simultaneous craft projects, a dog who thinks pasta is a personal insult, and my husband who decided it was the perfect moment to test whether “stir” and “throw” are synonyms. Long story short: the mac survived, the dog was placated with a cheese-flavored bribe, and my husband learned that stirring is in fact a thing. I also learned that no, I won’t wash fewer dishes because you misread “skillet” as “no cleanup necessary.”
Why You’ll Love This Easy Creamy Skillet Mac and Cheese
– It’s basically adult-level comfort food that happens in one pan — yes, one. Celebrate small victories.
– Ridiculously cheesy without requiring a cheese diploma. Sharp cheddar, a splash of milk, and you’re basically a wizard.
– Faster than calling for takeout and more satisfying than whatever the delivery driver brought last time.
– Cheesy factor: Off the charts. Like, hide-the-cheese-from-yourself kind of good.
Time-Saving Hacks
– Use pre-shredded cheese if you hate your future self — it melts fine and saves 7 minutes of life.
– Swap in quick-cooking pasta (like small shells) and cut boiling time. Yes, I judged the box too.
– Do the whole thing in a heavy skillet so you only have one pan to wash. Don’t act surprised when you still wash two (you used a spoon, right?).
– Buy a box of shreds labeled “three-cheese” and call it a day. It’s cheating, but it works.
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Serving Ideas
– Pair with a green salad if you’re trying to convince people this is “balanced.” Add croutons to feel fancy.
– Serve with wine if the kids drove you nuts. Serve with juice boxes if they didn’t. Compromise: wine for you, juice for them.
– Top with crunchy breadcrumbs or bacon if you want texture and a tiny heart attack.
– Keep it simple and eat straight from the skillet like a civilized raccoon.
What to Serve It With
– Quick side: Steamed broccoli for that “I did something healthy” vibe.
– Weekend upgrade: A throw-together arugula salad with lemon vinaigrette — because acid cuts through cheese like magic.
– Kid-approved: Garlic bread, because carbs make everything quieter.
Tips & Mistakes
– Don’t overcook the pasta — al dente is your friend. Overcooked = mushy sadness.
– If it’s a little thin, simmer a minute or two to thicken; if it’s too thick, add a splash more milk. Nobody needs a cheese brick.
– Taste the cheese combo before dumping it all. Some store-brand mixes are surprisingly adventurous and not always in a good way.
– Yes, this pan is too small. No, I won’t wash fewer dishes.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently with a splash of milk so it doesn’t dry out. Microwave works in a pinch; stovetop with low heat is romance.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add cooked bacon, sun-dried tomatoes, or a handful of grated Parmesan for a salty boost. Use gluten-free pasta if needed; it’s fine, I promise.


Easy Creamy Skillet Mac and Cheese
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 4 tbsp butter
- 0.5 tsp black pepper
- 0.25 tsp salt
Instructions
Preparation Steps
- Cook the macaroni according to package instructions until al dente.
- In a skillet, melt the butter over medium heat and add the milk.
- Mix in the cheese until melted and creamy. Season with salt and pepper.
- Stir in the cooked macaroni until well combined.
Notes
Featured Comments
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