This rich and creamy homemade mac and cheese recipe can easily be prepared and baked in your favorite 12-inch skillet.
unsalted butter, cut into small pieces
whole milk, warmed
Kosher salt and pepper
extra-sharp Cheddar, coarsely grated
10-oz. pkg frozen butternut squash cubes, thawed
baby spinach (about 3 cups)
potato chips (about 3 cups), crushed
finely chopped chives
finely grated Parmesan
- Heat oven to 350°F. Melt the butter in a
deep 12-inch oven-safe skillet over medium heat.
Once foaming, add the flour and whisk until
smooth. Gradually whisk in the milk a little at a
time, making sure the mixture is smooth before
adding more liquid.
- Add 1 cup water and1⁄2 teaspoon each salt and
pepper. Bring to a simmer, stirring occasionally.
- Immediately add the pasta and cook, stirring,
for 1 minute. Cover the skillet, transfer to the
oven and bake until the pasta is just cooked,
12 to 14 minutes.
- Remove from oven and heat broiler. Fold the
cheese into the pasta until melted and smooth,
then fold in the squash and spinach.
- Sprinkle the potato chips, chives and Parmesan
on top and broil until golden brown, 1 to 2 minutes.
PER SERVING 878 CAL, 47 G FAT (24.5 G SAT FAT), 112 MG CHOL, 919 MG SOD, 33 G PRO, 80 G CAR, 4 G FIBER