30-Minute Baked Mac and Cheese Recipe (Skillet & Broiler)
Sharp cheddar and Gruyère form the backbone of this creamy stovetop cheese sauce, brightened with a touch of Dijon and finished under the broiler for a golden, crackling panko-Parmesan crust. The skillet-to-broiler method keeps the total time to about 30 minutes while delivering the baked texture most stovetop versions skip. It is classic American mac and cheese with a properly crunchy top.
Equipment
- 12-inch oven-safe skillet or broiler-safe casserole (cast iron or stainless)
- Large pot for boiling pasta
- Colander
- Whisk
- Wooden spoon or heatproof spatula
- Box grater (for shredding cheese)
- Measuring cups and spoons
- Oven with broiler
- Small bowl (for topping)
Ingredients
- 8 oz elbow macaroni or cavatappi; choose a bronze-cut brand like De Cecco for better sauce cling
- 1 tbsp kosher salt for pasta water
- 2 tbsp unsalted butter for the sauce
- 2 tbsp all-purpose flour for a quick blond roux
- 2 cups whole milk warmed; full-fat for best creaminess
- 8 oz sharp cheddar cheese, freshly shredded from a block; avoids anti-caking starch for smoother melt
- 4 oz Gruyère or Monterey Jack, shredded Gruyère for nutty depth; Jack for extra melt
- 1 tsp Dijon mustard brightens the cheese notes
- ½ tsp garlic powder sub 1 small clove minced if preferred
- ¼ tsp smoked paprika adds gentle smokiness and color
- ⅛ tsp cayenne pepper optional, for a warm finish
- ½ tsp kosher salt to season the sauce, plus more to taste
- 1 pinch freshly ground black pepper to taste
- 1 tbsp unsalted butter melted, for topping
- ½ cup panko breadcrumbs Japanese-style; look for crisp, airy flakes
- 2 tbsp Parmesan cheese, finely grated freshly grated for best melt and flavor
- 1 tbsp fresh chives, finely sliced optional garnish
Instructions
- Preheat and Set Up: Position an oven rack 6 inches from the broiler. Turn the broiler to High (about 500°F / 260°C). Bring a large pot of water to a rolling boil and season with 1 tablespoon kosher salt.
- Make the Topping: In a small bowl, combine 1 tablespoon melted butter, 1/2 cup panko, and 2 tablespoons Parmesan. Toss until the crumbs look evenly glossy and slightly clumpy—this ensures extra crunch under the broiler. Set aside.
- Cook the Pasta: Add 8 oz macaroni to the boiling water and cook until just shy of al dente, 1 minute less than package directions (typically 6–7 minutes). You want a bit of bite; it will finish in the sauce. Drain well.
- Start the Sauce (while pasta cooks): In a 12-inch oven-safe skillet over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, 60–90 seconds until foamy and blond—no browning. Slowly stream in 2 cups warmed whole milk, whisking to avoid lumps. Simmer 2–3 minutes until the sauce lightly coats the back of a spoon; you should see gentle steam but no vigorous bubbling.
- Season and Add Cheese: Off heat, whisk in 1 teaspoon Dijon, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1/8 teaspoon cayenne (optional). Gradually add the shredded cheeses (8 oz sharp cheddar and 4 oz Gruyère/Jack) by handfuls, stirring until fully melted and silky. Taste and season with about 1/2 teaspoon kosher salt and a few grinds of pepper.
- Combine and Finish Under the Broiler: Fold the drained pasta into the cheese sauce, ensuring every elbow is generously coated. Smooth the top, scatter the panko-Parmesan mixture evenly, and transfer the skillet to the oven. Broil on High (about 500°F / 260°C) for 2–3 minutes, watching closely, until the crumbs are deep golden and fragrant and the edges bubble. If you don’t have a broiler, bake at 500°F / 260°C for 5–7 minutes.
- Rest and Serve: Let the mac and cheese rest 2 minutes so the sauce settles and clings. Garnish with chives. The top should be crisp and bronzed; the interior creamy and stretchy.
Notes
Lisa’s Tips:
- Shred your Own Cheese: Blocks melt silkier than pre-shredded (which contain anti-caking starches).
- Warm the Milk: Cold milk can tighten the roux and create lumps; gently warm it for a glossy, quick sauce.
- Mustard Magic: A touch of Dijon sharpens cheese flavor without making it “mustardy.”
- Pasta Shape Swap: Cavatappi or shells are great for trapping sauce.
- Dietary Adaptations: Use gluten-free pasta and 1:1 GF flour; for lighter dairy, swap 1/2 cup milk with 1/2 cup low-sodium chicken or vegetable broth and add 1 teaspoon cornstarch to maintain body.
- No Oven-Safe Skillet? Build the sauce in a saucepan, combine with pasta, and transfer to a broiler-safe 2-quart casserole before topping and broiling.
- Extra-Creamy Style: Stir in 2 oz cream cheese with the cheddar for lush body.
Serving Suggestions:
- Plating: Spoon a generous scoop so the creamy interior contrasts with the bronzed crust. Sprinkle chives or thinly sliced scallions for a pop of green.
- On the Side: Peppery arugula salad with lemon vinaigrette; simple roasted broccoli; or crisp apple slaw.
- Drinks: A bright, citrusy pale ale; Chardonnay with gentle oak; or iced tea with lemon.
- Perfect Doneness Cues: The topping smells nutty-buttery, crumbs are deep golden, and the edges bubble steadily.
Culinary Context:
Macaroni and cheese traveled from European baked pasta traditions to American tables, becoming a Southern potluck icon and a weeknight staple. This version marries that heritage with a broiler finish for speed, delivering the beloved creamy-crunchy contrast without a long bake.Optional Advanced Instructions:
- Make-Ahead: Shred cheeses and portion dry ingredients up to 2 days ahead. Mix the panko topping and refrigerate; bring to room temp before broiling.
- Parallel Cooking: Start the roux as soon as the pasta hits boiling water; both finish together.
- Beginner Alternative: If whisking a roux feels daunting, melt cheeses directly into warm milk thickened with 1 tablespoon cornstarch slurry; texture will be slightly less glossy but very creamy.
Nutrition
Calories: 753kcalCarbohydrates: 59gProtein: 34gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 121mgSodium: 2739mgPotassium: 415mgFiber: 2gSugar: 8gVitamin A: 1389IUVitamin C: 0.5mgCalcium: 817mgIron: 2mg
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