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Macaroni and Cheese Skillet

Macaroni and Cheese Skillet


For the Cheddar Cheese Sauce
2 Tbls. Butter
2 Tbls. All-Purpose Flour
1 cup Whole Milk
¼ cup Heavy Cream
2 cups Medium Sharp Cheddar Cheese, grated
¼ tsp. Kosher Salt

For the Butter-Breadcrumb Mix
2 Tbl. Panko Breadcrumbs
2 Tbl. Butter, melted

For the Macaroni and Cheese
8 oz. Macaroni Pasta, Dry/Uncooked (Or try Gemelli Pasta, which is what we use in our restaurants!)
1/2 cup Medium Sharp Cheddar Cheese, grated
1/2 cup Monterey Jack Cheese, grated


For the Cheddar Cheese Sauce
  1. Heat the butter in a small saucepot set over medium-high heat until the butter is completely melted.
  2. Add the flour and whisk to incorporate. Cook until the raw flour taste has been cooked away (about 1-1/2 minutes). Do not allow to turn brown. It should remain very light blond in color. 
  3. Slowly add the whole milk a ¼ cup at a time, whisking to prevent lumps. Then, add the heavy cream while continuing to whisk. Allow the sauce to come to a gentle boil.
  4. Lower the heat. Simmer and stir occasionally to avoid burning (about 1 to 2 minutes).
  5. Add the grated cheddar cheese and stir to incorporate with a wire whisk until completely melted.
  6. Season with salt. Remove from the heat.*
For the Butter-Breadcrumb Mix
  1. In a small mixing bowl, combine the panko breadcrumbs and melted butter. Set Aside.
For the Macaroni and Cheese
  1. Preheat the oven to the “broil” setting (if you do not have a broiler, set your oven to 500°F and leave your oven door slightly cracked open).
  2. Cook the macaroni pasta according to the package directions. Drain and set aside.
  3. Place the cooked and drained pasta into the saucepot with the cheddar cheese sauce. Using a rubber spatula, fold to incorporate. 
  4. Place the macaroni and cheese into a small cast iron skillet or other oven-safe ramekin or small casserole dish. Then, sprinkle the butter-breadcrumb mixture evenly over the macaroni and cheese.
  5. Place your macaroni and cheese skillet into the oven until the cheese is melted and the breadcrumbs turn golden brown. Be careful not to burn the breadcrumbs. 
  6. Remove the macaroni and cheese from the oven. Serve and enjoy! 

Serves: about 2

*Notes: Cheddar cheese sauce can be made ahead of time and reheated.

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