Three-Cheese Pasta in a Skillet
- Makes6 to 8 servings
- Cook Time35 minutes
- 6
This one-pan version of mac and cheese is dangerously quick and easy to make. Rather than boiling the pasta in a pot, then draining it and stirring in a flour-thickened cheese sauce made in a separate pan, we simmer the noodles in a skillet using a modest amount of liquid before simply stirring in three different types of cheese. The starch the pasta releases as it cooks acts as a binder and helps create a rich, velvety sauce that clings beautifully to the noodles. Cheeses such as cheddar, Gruyère or fontina bring a gooeyness and foundational flavor, while Gorgonzola adds creaminess along with a little pungency, and a dry cheese like Parmesan, pecorino or Asiago offers another layer of complexity. If you’re blue cheese–averse, use ¾ cup mascarpone cheese instead; it, too, is creamy and has a tanginess without the funkiness of Gorgonzola. The cheesy pasta is sprinkled with panko then briefly broiled to toast the crumbs, so you will need a broiler-safe 12-inch skillet for this recipe.
Don’t forget to cover the skillet while the pasta is cooking and stay close by so you can keep an eye on the mixture and stir every few minutes. Keeping the lid on prevents excessive evaporation of liquid and regular stirring helps guard against a messy overflow. Also, be sure the skillet is off the heat when the cheeses are added so they don’t scorch or separate.
Step 1
Heat the broiler with a rack positioned about 8 inches from the element. In a 12-inch broiler-safe skillet, combine 4 cups water, the cream, dry mustard, 1½ teaspoons salt and ½ teaspoon pepper.
Bring to a boil over medium-high, then stir in the pasta. Cover, reduce to medium and simmer, stirring occasionally, until the pasta is tender, 7 to 10 minutes; the mixture will be quite soupy.
Step 2
Remove the pan from the heat. Add the cheddar and Gorgonzola, then stir just to combine. Cover and let stand for 2 minutes to allow the cheeses to soften, then stir until fully melted and smooth. Taste and season with salt and pepper.
Step 3
Sprinkle the Parmesan evenly over the pasta, followed by the panko. Broil until golden brown, about 2 minutes. Let stand for about 5 minutes to thicken slightly. Sprinkle with the chives and serve from the skillet.
