Saturday, March 27, 2010

The Easiest Skillet Mac & Cheese

I came up with this one after watching an episode of 'Diners, Drive-Ins and Dives' where the restauranteur just made the sauce in one skillet, without first making a roux. It looked so easy, I thought I'd give it a whirl. And guess what?! It worked!

Ingredients (serves 4):


  • 3/4 package macaroni or other tubed pasta
  • 1 cup whipping cream
  • 3/4 cup coarsely chopped taleggio (or fontina or another soft, sweeter cheese would work)
  • 1/2 cup grated gruyere
  • 1/4 cup frehsly grated parmesan
  • additional cheese to top (use whatever cheese you want; I used parmesan)
  • 1/2 cup chopped cooked chicken breast (optional)
  • 4 slices prosciutto, torn (optional)
  • truffle oil (optional, but I recommend you add it!!)
  • salt & pepper
  1. Preheat oven to 425F. Heat medium-sized oven-proof skillet on the stovetop. Add the cream and bring to a light rolling boil. Let thicken slightly. Meanwhile, bring salted water to a boil and add pasta.
  2. Add the cheese to the cream; stir to melt completely. Add chicken and prosciutto (optional). Season with salt & pepper. Your sauce will still be a bit runny. If it's overly runny, just add more cheese or cook the cream down a bit more.
  3. Once the pasta is just under-cooked (it will cook up in the sauce; the pasta will also soak up some of the liquid of the sauce), drain and add to the cheese sauce. Top with more cheese. Place in the oven and cook until the cheese is bubbly and the top is just slightly golden.
  4. Drizzle with truffle oil & serve!

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