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Skillet Macaroni and Cheese

  • Category: Main Dish
  • Submitted By: ARA Content
  • Town/State: Sonora, CA
  • Serves: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

This isn’t a baked casserole, but a skillet supper, quick and easy. It’s got lots of flavors and textures, all enhanced by real California dairy products.

Amount Measure Ingredients
6 oz grated California Cheddar
2 oz finely grated California dry jack
1 Tbsp unsalted California butter
1 small yellow onion, chopped
6 oz cremini or white button mushrooms, sliced
3 Tbsp unbleached all-purpose flour
3 cups low-fat or fat-free California milk
1 Tbsp Dijon mustard
1 Tbsp minced tarragon leaves or 2 teaspoons dried tarragon
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried, whole wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
8 oz minced tarragon leaves or 2 teaspoons dried tarragon
4 cups broccoli florets and stems

To prepare:

  1. Mix the Cheddar and dry jack in a medium bowl. Set aside.
  2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about three minutes.
  3. Add the mushrooms and cook until they release their liquid, it comes to a simmer, and then reduces by about 2/3, about five minutes.
  4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
  5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about three minutes.
  6. Remove the skillet from the heat. Stir in 3/4 of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
  7. Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about five minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt). Cool five to 10 minutes before dishing up.

For more California dairy recipes, visit realcaliforniamilk.com.

Skillet Macaroni and Cheese

  • Category: Main Dish
  • Submitted By: ARA Content
  • Town/State: Sonora, CA
  • Servings: 4
  • Preparation Time: 30 minutes
  • Total Cooking time: 10 minutes

This isn’t a baked casserole, but a skillet supper, quick and easy. It’s got lots of flavors and textures, all enhanced by real California dairy products.

Amount Measure Ingredients
6 oz grated California Cheddar
2 oz finely grated California dry jack
1 Tbsp unsalted California butter
1 small yellow onion, chopped
6 oz cremini or white button mushrooms, sliced
3 Tbsp unbleached all-purpose flour
3 cups low-fat or fat-free California milk
1 Tbsp Dijon mustard
1 Tbsp minced tarragon leaves or 2 teaspoons dried tarragon
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 oz dried, whole wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups broccoli florets and stems

To prepare:

  1. Mix the Cheddar and dry jack in a medium bowl. Set aside.
  2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about three minutes.
  3. Add the mushrooms and cook until they release their liquid, it comes to a simmer, and then reduces by about 2/3, about five minutes.
  4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
  5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about three minutes.