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A close up of creamy skillet mac and cheese, half eaten with a fork.
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5 from 20 votes

Creamy Skillet Mac and Cheese

Servings: 8
Author: Teri & Jenny

Ingredients

  • 1 pound medium shells
  • 3 tablespoons unsalted butter, softened
  • 2 ½ tablespoons all purpose flour
  • 1 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced thyme
  • 1 President (8 ounce) Brie Round, rind removed
  • 4 ounces shredded white cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper

garnish

  • 10 buttered crackers, crushed
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons minced thyme

Instructions

  • Fill a large pot with water and bring to a boil. Add a small handful of salt and the shells and stir. Bring the water back up to a boil and cook shells for 7 to 9 minutes or until al dente (soft with a slight bite), stirring occasionally. Strain shells and set aside until ready to use.
  • Place a 10 inch skillet over medium heat and melt butter. Sprinkle flour into skillet and stir until well combined and the raw flour taste disappears, 2 to 3 minutes.
  • Stir in milk and continue to stir until no lumps remain. Lower heat to medium-low and allow mixture to thicken, enough to coat the back of a wooden spoon. Stir in mustard until well combined. Season with salt and pepper.
  • Remove pot from heat and begin stirring cheeses into the skillet, a little at a time (waiting for cheese to fully melt before adding more) and continue to stir together until all the cheese has been added and mixture is thick and smooth.
  • Fold in the cooked and cooled shells until just combined and adjust seasonings as needed.
  • Heat broiler to high.
  • In a small bowl toss together crushed crackers butter and thyme until well combined. Top the mac and cheese filled skillet with the buttered cracker mix and place under the broiler for 1 to 2 minutes or until the shells slightly caramelize and the cheese sauce becomes hot and bubbly. (you can also transfer the mixture into individually-sized buttered skillets and top with the cracker mixture before placing under the broiler).
  • Allow the mac and cheese to sit and cool for 5 to 7 minutes before serving.

Notes

  • *Makes 6 to 7 cups