Recipe: Skillet-Baked Mac and Cheese with Bacon Topping

SKILLET-BAKED MAC AND CHEESE
"If you are in need of some cheering up, cook up a big skillet of this smoky and bubbly-hot mac and cheese. It has a way of brightening everyone's day."



"This recipe is simple and cooks perfectly in a rustic cast-iron skillet. The smoky paprika and buttery crisp bacon topping make for a winning mac and cheese. If the smoky flavor isn't your thing, leave out the smoked paprika and bacon. Feel free to substitute traditional paprika and Canadian bacon or even ham if needed. Serve with your favorite main dish and a simple salad."

1/2 pound uncooked elbow pasta
8 tablespoons (1 stick) butter, divided use
3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded cheddar cheese
1 cup Japanese panko bread crumbs
1/2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
1/4 cup shredded Parmesan cheese

Preheat the oven to 350 degrees F and spray a 9-inch cast-iron skillet with nonstick cooking spray.

Cook the pasta according to the package directions, drain, then rinse under cool water to stop the cooking; set aside.

Melt 3 tablespoons of the butter in a small saucepan over medium heat. Add the flour, salt, paprika, and pepper and whisk to combine. Slowly add the milk, whisking until smooth and thickened, about 5 minutes. Add the cheddar cheese and stir until smooth.

Transfer the cooked macaroni to the prepared cast-iron skillet. Pour in the cheese sauce, stirring to combine.

In a microwave-safe bowl, melt the remaining 5 tablespoons butter in the microwave. Add the bread crumbs, bacon, and Parmesan cheese and stir to combine. Sprinkle over the mac and cheese.

Bake for 25 to 30 minutes, until hot and bubbly.

Makes 6 Servings
Source: The Picky Palate Cookbook by Jenny Flake