Indulge in a symphony of flavors with our collection of skillet macaroni recipes. From the classic combination of broccoli and cheese to the umami-rich pairing of mushrooms and cheese, these one-pot dishes offer a delectable feast for any occasion. Each recipe is meticulously crafted to ensure a perfect balance of textures and flavors, making them a hit with both kids and adults alike. Discover the ease of cooking pasta, vegetables, and cheese all in one skillet, resulting in a quick and satisfying meal that's perfect for busy weeknights or casual gatherings. With step-by-step instructions and helpful tips, these recipes guarantee a hassle-free cooking experience, leaving you more time to savor the delicious creations that await you.
Let's cook with our recipes!
SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield Makes six side-dish servings.
Number Of Ingredients 13
Steps:
- Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
- Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
- Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
- Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes
- Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
- Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams
SKILLET MACARONI AND CHEESE
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large nonstick skillet over medium-high heat.
- Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
- Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
- Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
- Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
- Simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
- Sprinkle with toasted bread crumbs.
- Serve.
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.
Provided by amy.hough
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
- Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
- Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
- Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
- Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
- Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.
Nutrition Facts : Calories 356.3, Fat 12.7, SaturatedFat 7.6, Cholesterol 37.1, Sodium 501.4, Carbohydrate 43.1, Fiber 1.9, Sugar 8.2, Protein 18.6
SKILLET MACARONI AND CHEESE
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina Mac, Jalapeno Mac, Bacon Mac, and Primavera Mac.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 11
Steps:
- Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
- Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Nutrition Facts : Calories 621 g, Fat 32 g, Fiber 2 g, Protein 30 g, SaturatedFat 18 g
Tips:
- Use a large skillet: This will ensure that the macaroni has enough room to cook evenly and that the sauce doesn't splatter out of the pan.
- Cook the macaroni al dente: This means cooking it until it is tender but still has a slight bite to it. Overcooked macaroni will be mushy and unpleasant.
- Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a cheese that you enjoy the taste of. A sharp cheddar cheese or a fontina cheese would be a good choice.
- Don't overcrowd the skillet: When you add the macaroni and vegetables to the skillet, make sure that they are spread out in a single layer. If the skillet is too crowded, the macaroni will not cook evenly and the vegetables will not get a chance to brown.
- Season the dish to taste: Once the macaroni and cheese is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
Conclusion:
Skillet macaroni and cheese is a quick and easy meal that is perfect for a weeknight dinner or a lunch on the go. It is also a great way to use up leftover macaroni. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love