Cooking tip: To test the thickness of your sauce, coat the back of a wooden spoon with it and run your finger through the middle. If a clear path forms, the sauce is ready.
Skillet mac ’n’ cheese recipeBy Chatelaine
Start with an easy Mornay sauce, add bacon, macaroni, top with cheese and bake. SO GOOD!
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups 2% milk
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 cup grated swiss cheese , gruyère or emmanthal
- 1/8 tsp nutmeg
FOR SKILLET MAC AND CHEESE
- 2 cups cooked macaroni pasta
- 1/2 cup cooked bacon
- 1 1/2 cups Mornay sauce
- 1/4 cup grated gruyère
- To make Mornay sauce: Melt butter in a medium saucepan set over medium-low. Whisk in flour and continue whisking constantly until mixture turns into a paste (called a roux), about 2 min. Do not let it brown. Gradually add milk and continue to whisk constantly. Increase heat to medium and continue cooking until sauce thickens, 4 to 5 more min.Stir in 1 cup grated swiss, gruyère or emmenthal with salt and pepper after sauce thickens. Remove from heat and whisk until melted. Add 1/8 tsp nutmeg. Use right away or pour into a jar, let cool and refrigerate up to 2 days.
- To make Skillet mac ’n’ cheese: Combine 2 cups cooked macaroni with 1/2 cup cooked chopped bacon and 1 1/2 cups Mornay Sauce in a pie plate or cast iron skillet. Sprinkle with 1/4 cup grated gruyère. Broil until top is golden, 2 to 3 min.