Garlic Skillet Mac n’ 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)
  1. Preheat oven to 400 degrees Fahrenheit
  2. 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.
  3. 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).
  4. 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.
  5. Add the macaroni to the cheese mixture and stir till evenly coated. Pour the mac and cheese into your skillet.
  6. 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.
  7. Bake for 20 minutes, or until bread crumbs and cheese topping are golden brown.
Recipe by Apple of My Eye at