Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living December 2008


Credit: Jennifer Davick; Styling: Mindi Shapiro Levine

Recipe Summary test

10 mins
10 mins
20 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Prepare pasta according to package directions.

  • Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.

  • Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.

  • Easy Skillet Green Chile Mac 'n' Cheese: Substitute 1 cup (4 oz.) shredded Monterey Jack cheese for Cheddar cheese and 1 (4-oz.) can chopped green chiles, undrained, for diced pimiento. Proceed with recipe as directed.

  • Per serving: Calories 251; Fat 3g (sat 6g, mono 2g, poly 1g); Protein 6g; Carb 1g; Fiber 5g; Chol 22mg; Iron 7mg; Sodium 491mg; Calc 229mg

  • Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.

  • Per serving: Calories 215; Fat 9g (sat 4g, mono 2g, poly 9g); Protein 1g; Carb 8g; Fiber 8g; Chol 4mg; Iron 5mg; Sodium 444mg; Calc 222mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

250 calories; fat 7.3g; saturated fat 4.6g; mono fat 0.2g; poly fat 0.1g; protein 12.3g; carbohydrates 34.7g; fiber 1.6g; cholesterol 22mg; iron 1.7mg; sodium 446mg; calcium 217mg.