Decadent and satisfying, our ultra-creamy skillet mac and cheese recipe is guaranteed to please everyone at your table. The sauce is simply next level — we add buttery and nutty provolone cheese, get the umaminess factor with Worcestershire sauce, then finish it with smoky roasted red peppers and earthy basil. The flavors are incredible! We like to use elbow pasta in our recipe so the yummy sauce can cling and nestle into every crevice, but penne or cavatappi are also great options.
When creating this skillet mac and cheese, we focused on speeding up the cooking process for those busy nights when you need to get dinner on the table fast. So instead of using all-purpose flour to thicken the cheese sauce, we opted for Wondra instant flour, which is a finer flour that thickens it much faster. Cook along with our video, then comment below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 c. milk
- 2 tbsp. Wondra instant flour
- 4 oz. elbow macaroni
- 1/2 c. grated sharp cheddar cheese
- 1/2 c. grated sharp provolone cheese
- 1/2 cup drained roasted red peppers, chopped
- 1/2 cup chopped fresh basil leaves
- 1 tsp. Worcestershire sauce
Instructions
PrintIn bowl, whisk together milk, 1 cup water, Wondra, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Transfer milk mixture to large nonstick skillet; over medium-high heat, bring to a boil.
Add macaroni; reduce heat to low. Cover; cook 15 min. or until macaroni is tender, stirring occasionally.
Sprinkle in cheddar cheese and provolone cheese. Stir until cheese melts and thick sauce forms. Add roasted red peppers, basil, and Worcestershire; stir well to combine. Season to taste with salt and pepper.
Nutrition
- Calories: 626
- Protein: 30 grams
- Carbohydrates: 67 grams
- Fiber: 6 grams
- Sugar: 13 grams
- Cholesterol: 69 milligrams
- Sodium: 962 milligrams
- Total fat: 26 grams
- Saturated fat: 16 grams
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