Recipe: Martha Stewart's Skillet Macaroni and Cheese with Variations (one pot)

SKILLET MACARONI AND CHEESE
"It's hard to improve on mac and cheese - but we think we've done it, by cooking the pasta right in the sauce. With a classic and three variations, there's something for every craving."



6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese (1 ounce)
1 small yellow onion, finely chopped
1/2 cup all-purpose flour
6 cups milk, preferably 2 percent
3/4 pound uncooked elbow macaroni
3 cups grated sharp white cheddar cheese (9 ounces)
1 cup grated Gruyere cheese (3 ounces)
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper

1. Heat broiler. In a large, heavy ovenproof skillet, melt butter over medium-high heat. Remove 1 tablespoon butter, and combine with breadcrumbs and Parmigiano-Reggiano in a bowl.

2. Add onion to skillet, and cook until softened, 4 minutes. Whisk in flour; cook, stirring, 1 minute. Whisk in milk gradually; bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in cheddar, Gruyere, and mustard; season with salt and pepper. Top with breadcrumb mixture. Broil until golden brown, 1 to 2 minutes.

OPTIONS:

WITH MUSHROOMS AND FONTINA:
In step 2, replace the onion with 8 ounces trimmed and sliced cremini mushrooms. Replace cheddar with grated fontina cheese. Replace mustard with 2 teaspoons chopped fresh thyme leaves.

WITH SPRING VEGETABLES AND GOAT CHEESE:
In step 2, replace onion with 2 large leeks (white and light-green parts only), thinly sliced and rinsed well. After whisking in milk, add 2 cups thinly sliced mixed vegetables, such as asparagus, carrots, and snap peas. Replace Gruyere with 4 ounces crumbled goat cheese. Omit mustard.

WITH BACON AND GOUDA:
In step 2, omit onion. Replace cheddar with grated Gouda cheese. Stir in 8 slices cooked bacon, crumbled, when you add the cheese.

Makes 8 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: One Pot by Editors of Martha Stewart Living, Photograph by Christina Holmes and others