Skillet Mac and Cheese
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Skip the box—this one-skillet mac & cheese is rich, creamy, and made with whole ingredients.
Mac & cheese is the ultimate comfort food, and this one-skillet version is about to become your new go-to camping dinner. Using just a block of cheddar, a splash of milk, butter, and a few pantry spices, it’s luxuriously creamy without any of the additives that you’ll find in the boxed stuff.
The best part? There’s no need to fuss with draining pasta water at camp. The noodles simmer in just enough water to cook through, leaving behind a starchy base that melts right into the cheese sauce.
Simple, cozy, and endlessly customizable, it’s a crowd-pleaser that pairs perfectly with our make-ahead chili, sausage and pepper foil packets, and any grilled meats or veggies. Plus, it’s always a hit with kids!
During our trip to Trillium Lake this summer, we had to adapt our Dutch oven mac and cheese recipe to work on our stovetop because of fire restrictions, and this recipe was born! Our kids loved it (and so did we!), and we hope that it earns a place on your next camping menu.
-Megan & Michael
Tips for making this camping
- Grate the cheese yourself from a larger block. Prepackaged shredded cheese contains anti-caking agents, which will inhibit its ability to melt and create a smooth sauce.
- Pasta cooked in a skillet will need to be stirred frequently so everything cooks evenly.
- Since you aren’t draining the pasta, there will be a lot of carryover heat. Only cook your pasta to al dente or even a little under-dente.
- The addition of milk is a must! It smooths everything out and turns the melted cheese into an actual cheesey sauce. It doesn’t take much, but you do need it.
Pre-trip Prep
- You can shred the cheese yourself at home ahead of time, especially if you don’t anticipate using the block of cheese for anything else. Keep it in a sealed container in the cooler.
Ingredient notes
- Any medium-sized pasta will work. We used elbow macaroni because it’s the classic, but shells, farfalle, penne, orecchiette, or fusilli all work with this method.
- Want to kick up the protein? Consider using Banza pasta, which is made from chickpeas. It’s almost exactly the same taste and texture as traditional pasta. It’s also a great gluten-free substitute.
Mac & Cheese Add-ins
There are tons of ways to customize this mac & cheese. Here are just a few ideas to noodle on…
Protein Add-Ins
- Bacon or pancetta: Cook in the skillet and remove before starting the mac & cheese. Add it back in at the end.
- Canned tuna: Drain and stir in at the same time as the cheese
- Precooked sausage/hot dogs: Chop and warm in the skillet before adding noodles
- Canned beans (black beans, white beans): Drain and add for extra plant-based protein
Veggie Add-Ins
- Broccoli: Chop into small florets and cook it along with the noodles.
- Frozen peas: Toss in during the last few minutes of pasta cooking
- Sun-dried tomatoes: Add right before the cheese
- Jarred roasted red peppers: Chop and stir in for a smoky flavor
- Canned green chilies: Easy way to add a little heat and flavor
Crunchy Toppings
- Crushed crackers or chips: Sprinkle on top before serving
- Fried onions (store-bought): Add before serving
Stovetop Mac and Cheese
Ingredients
Instructions
- Add macaroni, water, and salt to a high-sided 10" cast iron skillet (or pot). Water should just cover the pasta. Bring to a simmer over medium heat. Stir frequently so it doesn’t stick.2 cups elbow macaroni, 2 cups water, ½ teaspoon fine sea salt
- Cook until pasta is tender and most of the water is absorbed (about 8–10 minutes; check the package). Add a splash more water if it gets too dry before the pasta is done.
- Reduce heat to low. Stir in butter until melted. Add shredded cheese, milk, mustard, and garlic powder. Stir until smooth and creamy.2 tablespoons butter, 8 oz cheddar cheese, ¼ cup milk, 1-2 tablespoons mustard, ½ teaspoon garlic powder
- Taste and season if needed, then serve & enjoy!