Skillet Mac and Cheese PT55M https://img1.recipesrun.com/201907/2019/1101/e9/0/453198/300x200x90.jpg This is one of our favorite versions yet. The secret is three kinds of cheese (Cheddar, Velveeta, and whole-milk ricotta) and a generous amount of mayonnaise, which gives it a creamy texture and a slight tanginess. Then, the pasta is topped off with buttery breadcrumbs and baked in a skillet for an ooey, gooey texture and slightly crisp edges. Even though you’ll be tempted to grab a spoon as soon as it leaves the oven, be sure to let the mac and cheese stand for five to 10 minutes so it can cool to the perfect temperature. 4 servings Ingredients: 2 tbsp. salted butter, melted 1 1/2 cups panko (Japanese-style breadcrumbs) 1 large egg 3/4 cup whole-milk ricotta cheese 6 tbsp. coarsely chopped fresh flat-leaf parsley, divided 1/2 tsp. kosher salt 1 cup mayonnaise (such as Duke’s) 6 oz. processed cheese (such as Velveeta), cubed (about 1 1/2 cups) 8 oz. sharp Cheddar cheese, shredded (about 2 cups) 2 cups whole milk 1 tbsp. finely chopped garlic (2 to 3 garlic cloves) 3 tbsp. all-purpose flour 3/4 cup chopped yellow onion (from 1 onion) 1/4 cup salted butter 12 oz. uncooked large elbow macaroni

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    Skillet Mac and Cheese

    Skillet Mac and Cheese
    This is one of our favorite versions yet. The secret is three kinds of cheese (Cheddar, Velveeta, and whole-milk ricotta) and a generous amount of mayonnaise, which gives it a creamy texture and a slight tanginess. Then, the pasta is topped off with buttery breadcrumbs and baked in a skillet for an ooey, gooey texture and slightly crisp edges. Even though you’ll be tempted to grab a spoon as soon as it leaves the oven, be sure to let the mac and cheese stand for five to 10 minutes so it can cool to the perfect temperature.
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