Creamy and Cheesy Skillet Macaroni Recipe

Get ready for the ultimate comfort food hug in a bowl! This creamy and cheesy skillet macaroni is the kind of dish that makes everyone at the table smile. Velvety cheese sauce, tender pasta, and that golden, gooey finish — trust me, you’ll be going back for seconds (and maybe thirds). The best part? It all comes together in one skillet in just 30 minutes, making it perfect for busy weeknights or when those comfort food cravings hit hard.

Why You’ll Love This Recipe

• One-Skillet Magic: Easy cooking and even easier cleanup.
• Ultra Creamy: A dreamy blend of cheddar, mozzarella, and Parmesan gives you that perfect cheese pull.
• Fast & Cozy: Ready in about 30 minutes, but tastes like it took hours.
• Crowd-Pleaser: Great for family dinners, potlucks, or a cozy night in.
• Customizable: Toss in veggies, crispy bacon, or a sprinkle of hot sauce for your own twist.

Ingredients

Here’s what you’ll need to whip up this cheesy masterpiece:

• Elbow Macaroni: The classic base that soaks up all the cheesy goodness.
• Unsalted Butter: The start of a rich, velvety sauce.
• All-Purpose Flour: Helps thicken the sauce into creamy perfection.
• Whole Milk: Adds body and creaminess.
• Heavy Cream: For that luscious, silky texture.
• Garlic Powder: A subtle garlicky kick.
• Onion Powder: Layers in extra savory depth.
• Mustard Powder: Balances the richness with a gentle tang.
• Salt & Pepper: To season everything just right.
• Sharp Cheddar Cheese: Bold flavor and melty goodness.
• Mozzarella Cheese: For that irresistible stretchy cheese pull.
• Parmesan Cheese: Salty, nutty flavor that ties it all together.
• Olive Oil: A finishing drizzle for extra richness.
• Fresh Parsley: Optional, but adds a pop of color and freshness.

Note: Full ingredient measurements are included in the recipe card below the article.

How to Make the Creamy and Cheesy Skillet Macaroni

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil, cook the macaroni until al dente, then drain and set aside.

Step 2: Make the Roux

In a large skillet, melt the butter over medium heat. Whisk in the flour until it’s golden and bubbling — this is the base of your sauce.

Step 3: Build the Creamy Sauce

Slowly whisk in the milk and heavy cream, making sure the mixture stays smooth. Stir in the garlic powder, onion powder, mustard powder, salt, and pepper. Simmer for 5–6 minutes until thickened.

Step 4: Melt in the Cheese

Turn the heat down and stir in the cheddar, mozzarella, and Parmesan a little at a time, letting each addition melt before adding more. You’ll end up with a dreamy, velvety sauce.

Step 5: Add the Pasta

Fold the drained macaroni into the skillet, making sure every piece is smothered in that luscious cheese sauce.

Step 6: Finish and Serve

Let it sit on low heat for 2–3 more minutes, drizzle with olive oil, top with parsley if you like, and serve straight from the skillet.

Pro Tips for Making the Recipe

• Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that stop it from melting smoothly.
• Don’t Rush the Roux: Letting the butter and flour cook for a minute or two makes the sauce taste richer.
• Low and Slow for Cheese: Add the cheese gradually on low heat to keep the sauce creamy (no clumps allowed).
• Add a Crunchy Topping: Sprinkle toasted breadcrumbs on top if you’re craving some texture.

How to Serve

• Straight from the Skillet: Rustic, cozy, and saves dishes.
• Family-Style: Serve in a big bowl with a sprinkle of parsley.
• With a Side: Pair with a crisp green salad or roasted veggies to balance out the richness.
• Next-Level: Serve alongside fried chicken or barbecue ribs for the ultimate comfort food feast.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop with a splash of milk to loosen the sauce, or microwave in short bursts, stirring in between.

FAQs

Can I use a different pasta shape?
Yes! Shells, cavatappi, or penne work great because they hold onto the cheese sauce beautifully.

Can I make this lighter?
You can swap the heavy cream for more milk or use half-and-half. It won’t be as rich, but still delicious.

How do I make it spicier?
Add a pinch of cayenne pepper, hot sauce, or diced jalapeños to the cheese sauce for a kick.

Can I add protein to make it a full meal?
Absolutely — stir in cooked chicken, ham, or even crispy bacon for extra heartiness.