New England Baked Mac and Cheese Skillet
New England tradition reading elbow macaroni baked under sharp Vermont cheddar, gruyere, and a Dijon-laced bechamel topped with buttered breadcrumbs until the crust turns golden and bubbling for the weekend Yankee comfort skillet of deep cheesy richness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 400°F (200°C). Grate cheddar and gruyere; mix together. Mince garlic, grate Parmesan, finely chop chives. Bring salted water to boil.
Boil
Cook elbow macaroni 5 minutes until 1 minute shy of al dente. Drain and set aside.
Build 1
Melt 60g butter in a 25cm oven-safe skillet over medium heat 60 seconds. Whisk in flour 90 seconds until pale gold. Slowly whisk in milk over 3 minutes, stirring until smooth and thickened to coat a spoon.
Build 2
Reduce heat to low. Stir in Dijon, garlic, salt, white pepper, nutmeg 60 seconds. Add cheese mix in three handfuls, stirring each into a glossy sauce. Fold in drained macaroni off the heat until evenly coated.
Build 3
Melt remaining 20g butter and toss with panko, smoked paprika, Parmesan in a small bowl. Scatter generously over macaroni.
Bake and plate
Bake at 400°F 20 minutes until breadcrumb topping turns deep golden and edges bubble. Rest 4 minutes, scatter chives, serve from the skillet.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.