Skillet Macaroni and Cheese

Submitted by Evil Step-Mom

"A really tasty mac & cheese that requires no milk!! Quick and delicious. One of my all-time favorites. Feel free to try different cheeses and vegetables, too! I like to use a combination of Gruyere and Swiss cheeses with 1/2 cup sliced mushrooms instead of the Cheddar. Adding crispy bacon to the original recipe is very good, too."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 4 cups
• Serves: 4-6

ingredients

• 1⁄2 cup butter
• 2 cups uncooked elbow macaroni
• 1⁄4 cup finely chopped onion
• 2 tablespoons finely chopped bell peppers
• 1 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 2 cups water
• 2 cups shredded cheddar cheese
• 10 medium pimento stuffed olives, sliced
• 2 tablespoons finely chopped roasted red peppers (optional)

directions

1. In skillet over medium heat, in hot butter, cook raw macaroni and next four ingredients for five minutes, stirring constantly.
2. Stir in water; heat to boiling. Reduce heat to low and cover. Simmer 10-15 minutes until macaroni is tender, stirring occasionally.
3. Remove from heat; stir in cheese and olives (roasted red bell pepper, too, if using) until cheese is melted.
4. Serve immediately.

Reviews

[A Good Thing]

Made this last night for a quick dinner. Very pleasing comfort food here. I fried up some homemade bacon bits and let them sit while I completed this yummy mac & cheese dish. For the veggies, I used purple onion and a bit of green and red bell pepper. I sauteed them for just a minute or two and then added the macaroni to the pan. After I added the water, I found it took about 15 or 20 minutes to cook the pasta to perfection. In the end, I added Edam (New Zealand) cheese and olives. A sprinkle and light stir of the bacon bits and my husband raced through 2 large bowls. At first he decided it was a "4" but upon finishing the second bowl, changed his rating to a "definite 5!". (-: Made for PAC, 2009! Well done, Evil Step Mom.