Skillet Macaroni & Cheese
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 6
This classic comfort food dish gets simplified by cooking everything in one skillet. Creamy, cheesy, and full of nutrition, thanks to split red lentils, this is a family-friendly dinner everyone will be sure to love.
Ingredients
Directions
Nutrition
Ingredients
1 (13 oz/369 mL) can evaporated milk
1/2 cup (125 mL) split red lentils
2 cups (625 mL) dry elbow macaroni
2 tsp (10 mL) grainy Dijon mustard
1 1/2 cups (375 mL) shredded aged Cheddar cheese
1 1/2 cups (375 mL) shredded Italian 4 cheese blend
3 Tbsp (45 mL) unsalted butter
1/3 cup (75 mL) panko breadcrumbs
Directions
- Bring the water, 1 cup (250 mL) evaporated milk, lentils, and salt to boil over high heat in a 12-inch (30cm) broiler-safe pan or skillet. Cover and cook for 3 minutes.
- Stir in macaroni and simmer over medium-high heat until the macaroni is al dente and the lentils are tender, about 8-10 minutes.
- Preheat the broiler.
- Stir in the remaining evaporated milk and Dijon mustard. Reduce heat to medium. Stir until smooth, and cook for a minute or two longer.
- Remove skillet from heat and stir in cheddar and Italian cheeses, one cup at a time. Stir in butter until melted. Season to taste with salt and pepper. If the mixture is too thick, thin out with a bit of hot water.
- In a small bowl, combine breadcrumbs, Parmesan, and melted butter. Sprinkle over macaroni and place the skillet under the broiler for a minute or two, until the crumbs are golden.
- Remove from the broiler and let stand for 5 minutes before serving.
Nutritional Information
- Serving Size: 1 1/2 cups (375 mL)
- Per serving:
- Calories 580
- Total Fat 25 g
- Saturated Fat 10 g
- Cholesterol 80 mg
- Carbohydrates 53 g
- Dietary Fibre 2 g
- Sugar 8 g
- Protein 31 g
- Sodium 830 mg
- Potassium 424 mg
- Folate 0 mcg
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