Rejoice! Cozy comfort food season is here!
I’m just about ready to go into hibernation mode and spend the majority of my off-time eating delicious home cookin’ in sweatpants and one of Kyle’s oversized teeshirts. While I’m all set to jump into fall, the weather here lately is not cooperating in the least. It’s still in the high 70’s, but I have my oven going even if it does mean I’ll be sweating while eating dinner 😉.
And what’s on my dinner plate?
GARLIC SKILLET MAC N’ CHEESE!
All caps because I’m pretty sure if there’s any food that deserves to be proclaimed loudly on the internet, it’s Mac n’ Cheese.
This recipe is made in a skillet, automatically making it 10032x more homey feeling. There’s something about cooking in a skillet that just screams cold weather to me! It’s full of cheesy goodness with the extra over-the-top flavor of garlic as well! If you give me the chance, I’ll add garlic to just about anything since, in my opinion, it elevates any dish.
(adapted from Chef John’s Macaroni and Cheese)
- 1 (16 oz) package of elbow macaroni
- ¼ cup butter
- 5 cloves garlic, chopped
- ¼ cup white flour
- 3 cups milk (I used 1%)
- 2-3 tsp salt to taste
- 2 cups shredded sharp cheddar cheese
- 1 tbsp butter, melted
- ½ cup panic bread crumbs
- 1 cup 4-cheese Mexican blend cheese (could also substitute cheddar cheese)
- Preheat oven to 400 degrees Fahrenheit
- Bring a pot of water to a boil. Once it's boiling, add in the pasta and cook until al dente (about 8 minutes). Drain.
- Melt ¼ cup butter in a large saucepan over medium heat. Add garlic and cook for 1-2 minutes, then stir in the flour. Cook the mixture on medium heat until the flour begins to turn a pale yellow (about 4 minutes). Then, whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again making sure there are no clumps. Bring to a slight simmer (do not boil).
- Stir in the salt to taste and simmer on medium-low heat until thickened (about 6-8 minutes). Turn off heat and then stir in the 2 cups cheddar cheese.
- Add the macaroni to the cheese mixture and stir till evenly coated. Pour the mac and cheese into your skillet.
- Mix 1 tbsp butter and panko bread crumbs in a small bowl. Sprinkle the crumbs and 1 cup of the Mexican blend cheese on top.
- Bake for 20 minutes, or until bread crumbs and cheese topping are golden brown.