Recipe of the Week: Tom’s All-in-Skillet Macaroni and Cheese

Reader Tom in New Hampshire kindly sent us his All-in-Skillet Macaroni and Cheese recipe. You can cook it in 12″ to 14″ diameter deep skillet that is oven-safe. It serves four adults.

  • 4 tbsp. White or whole wheat flour
  • 4 tbsp. Butter, sliced into pats
  • 3 c. Whole milk or cream, warmed
  • 8 oz. Rigatoni, (or similar pasta noodles)
  • 8 oz. Sharp Cheddar, grated coarsely
  • Salt, to taste
  • Ground pepper, to taste
  • 10-oz. Butternut squash cubes
  • 3 oz. Baby spinach (about 3 cups)
  • 4 oz. Potato chips, crushed (about 3 cups)
  • 2 tbsp. Chives, finely grated
  • 2 tbsp. Parmesan cheese, finely grated
  1. Heat oven to 350°F.
  2. Melt the butter in a deep 12-inch or 14-inch skillet over medium heat. Once it is foaming, add the flour and whisk it, until smooth.
  3. Whisk in the milk a little at a time, making sure the mixture is smooth before adding more liquid.
  4. Add 1 cup water.
  5. Add up to 1⁄2 teaspoon each salt and pepper. (To suit your taste.)
  6. Bring to a simmer, stirring occasionally.
  7. Immediately add the pasta and cook, stirring constantly, for 1 to 1-1/2 minutes.
  8. Cover the skillet, transfer to the oven and bake until the pasta it is just cooked (12 to 14 minutes).
  9. Remove from oven and heat broiler.
  10. Fold the cheese into the pasta until melted and smooth, then fold in the squash and spinach.
  11. Sprinkle the potato chips, chives, and Parmesan cheese on top.
  12. Broil until golden brown, 1 to 2 minutes.


Serve from the pan, hot.


Leftovers will keep refrigerated for up to three days.

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One Comment

  1. Thank you, Tom! We’ll be planting our butternut squash soon, and look forward to trying this recipe with the coming harvest! The use of potato chips reminded me of the baked beans my husband’s grandmother used to make with crushed cornflakes on top which was another great idea!

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