One-skillet beef mac & cheese

This easy, one-pan, beef mac & cheese immediately became a favorite at my house after I tried the recipe a few months back.  It is one of my son's favorite dishes and he can devour it in minutes (and could likely eat the entire pan himself if you let him). So after making it so many times, I thought I'd post it here on the blog for quick reference; I grabbed my camera and snapped a few shots before the sunset as I plated it for dinner last week.

And with summer essentially in the rear view mirror (how did that happen!) and the change to cooler temps making us crave heartier meals, macaroni and cheese comes to the rescue.  This one-skillet dish comes together in less than 30 minutes so it's easy enough for busy weeknights.  

As I've mentioned before, I'm a big fan of Christina Lane's blog, Dessert for Two.  My son loves a bunch of her recipes, which I make over and over again. This skillet mac & cheese recipe is one and it comes from her savory cookbook, Comfort and Joy: Cooking for Two. Honestly, my son could eat the entire skillet so as time went on, I've snuck in a bit more meat and pasta (as much as I can without overflowing my 10-inch skillet) to amp up the portion.  If you're feeding more than two people as a main for dinner, I suggest some garlic bread and/or a big platter of roasted vegetables to go alongside.  

This macaroni and cheese gets its creaminess and thickness from a combination of milk, water, cornstarch, and, of course, cheese - cheddar cheese, to be exact.  The cheddar gives it such a great familiar flavor but I've also made this with some pepper jack cheese thrown in, and since it melts so well, it gives the mac & cheese a great texture.  In other words, don't be afraid to personalize it.  

I think the same goes on the flavor front when it comes to the spices.  A mix of spices including chili powder and smoked paprika give this mac & cheese a nice smokey flavor but I've experimented with different proportions and I sometimes throw in other spices from my spice box. When I first made this recipe, the flavors were a bit too strong for my son so I tampered down the spice levels.  But now...he's grown used to it and I'm pretty heavy handed with the spice.

Another way to mix and bulk this up - add some vegetables into your mac & cheese.  I often toss in some broccoli and when all else fails, there's always frozen peas on hand. It's fair to say that almost everything tastes good in a creamy cheese sauce!


Let me just note a few changes I make to the original recipe.  As I mentioned, I try to pack as much as I can into my 10-inch skillet (you'll need one with a lid) because this is a popular dish at my house, particularly for the 12-year old!

Instead of half a pound of lean ground beef (I use ground sirloin/93% lean), I use 2/3 to 3/4 pounds.  And while the recipe calls for 1 cup of uncooked macaroni pasta (it's a small-scale, dish for 2, recipe), I find that I can pack just about 4.5 to 5 ounces of macaroni pasta into my pan.  I add a rounded 2 cups of liquid (milk and water).  

Before you begin cooking, mix together 1 tablespoon of cornstarch with all the spices you'll be adding.  This makes the cooking process easier so you're not grabbing the spices as you go.  The recipe calls for salt, chili powder, garlic powder, smoked paprika, and cayenne.  I use essentially the same but often go a little lighter on the chili powder but adding some plain sweet paprika, onion powder, and black pepper in its place.  One extra note on smoked paprika - I love it!  I remember when I first tried it in a recipe not long ago and realized it made food taste like...bacon!  I love using it now.

The beef cooks first in the skillet.  When it's done, you add and stir in everything else but the cheese: the milk-water, uncooked pasta, cornstarch and spices.  It'll take about 10 minutes for the pasta to cook.  Check on it after half that time, give it a stir, add a splash or two of water, if necessary, and continue until the macaroni is cooked through.

Off heat, stir in 1 cup (4 oz.) of shredded cheddar cheese.  As I mentioned, you can substitute some of the cheddar for another kind of cheese you enjoy in your mac & cheese.  Stir in some blanched broccoli or cauliflower, or add some peas like I did the last time I made this, if you like.

Here's to a cozy Fall, filled with plenty of heartwarming meals!

Recipe: 

One-Skillet Beef Mac & Cheese
Adapted from Comfort and Joy: Cooking for Two 

- Serves 2 - 

1 1/4 cups whole milk
3/4 cup water
1 tablespoon cornstarch
Spice blend (this is the mix I use; adjust to your own liking):
1 1/2 teaspoons chili powder
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon smoked paprika
Pinch of cayenne
Few cracks of freshly ground black pepper

2 teaspoons olive oil (or a neutral flavor oil)
2/3 to 3/4 pound lean ground beef (I use 93% lean)
4.5 oz. uncooked elbow macaroni
1 cup (4 oz.) shredded cheddar cheese

Combine milk and water in a 2-cup measuring cup and set nearby.  In a small bowl, stir together the cornstarch and all the spices you intend to use; set aside.

In a 10-inch skillet (which has a lid), heat the oil over medium-high heat until hot. Add ground beef and cook, breaking up the meat with a wooden spoon as you go. Once beef is cooked, tilt the pan slightly and use a paper towel to soak up the extra grease.  In the meantime, heat the milk and water mixture in the microwave for 1-2 minutes, or until hot.

Add the hot milk and water mixture and the prepared cornstarch and spice mixture into the skillet, followed by the macaroni.  Stir well together and bring mixture to a simmer.  Lower the heat to low (I leave it on the "1" dial on my stove) and cover the pan with a lid.  Cook for 10 minutes, checking on it after 5 minutes.  Give it a good stir and add a splash of water if mixture seems too dry. 

After 10 minutes, taste the macaroni for doneness.  When macaroni is cooked through, remove it from the heat.  Stir in the shredded cheese.  Plate and serve immediately.