Creamy Skillet Macaroni and Cheese
So I was once again inspired by my quest for “fast food” in a world where there isn’t enough time in the day or caffeine in the world to help you cope. Enter Slow-Cooker Macaroni and Cheese. How do I count the ways that was an epic fail!?! So back to the drawing board it was and then it occurred to me in a (caffeine-induced) state of unadulterated genius; make it in a skillet… If I dug baseball I’d hear the ghosts chanting “if you build it they will come”. This is totally the pasta equivalent of that story. Enjoy 🙂
2 Cups milk (I used 2%)
2 Cups (sodium-reduced) beef stock
2 (Large) eggs
2 tbsp all purpose flour
1 tsp Dijon mustard
1 tsp sweet paprika
1 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper
3 Cups (uncooked) pasta, I used cavatappi (Scooby-doo)
2 Cups grated old cheddar
Whisk the milk, beef stock, eggs, flour, Dijon mustard, paprika, cornstarch, salt and pepper together and then add to a large nonstick skillet; add the pasta and mix well.
Let the pan come to a boil and the drop the heat to medium-low and cover; simmer for 20 minutes.
After the 20 minutes, stir in the cheddar and then taste and adjust seasoning.
- A pinch of cayenne would be insane 🙂
- Go with any small shaped pasta you wish!