Skillet Macaroni and Cheese

Sadly, I'm still in comfort food mode this week.  On Monday, I made turkey soup and rolls.  On Wednesday, spaghetti...now it's macaroni and cheese and meatballs.  Rain, rain go away!!!  Tuesday, I had to cover my tomato plants because of the hail storm.  Us Montanans have stopped griping and now simply look out the windows and shake our heads.

This macaroni and cheese recipe is super tasty and easy even for a weeknight.  It only took about 20 minutes to make.  Ordinarily, I'm not one for buying pre-grated cheese...mostly because I'm cheap frugal.  However, I couldn't resist this Tillamook cheese because it was on sale and well, sheesh, it says mac and cheese right on it.  It's like we were meant to be. 

Skillet Macaroni and Cheese

12 ounces macaroni noodles

3 Tbs. butter

3 Tbs. flour

2 cups milk

8 ounces grated cheese (mix it up however you want)

1 Tbs. dried mustard

1 tsp ground thyme

1/2 cup grated Parmesan cheese

Boil the noodles until tender, then drain and set aside.

In a heavy, 12 inch, oven safe skillet, melt the butter over medium heat.  Whisk in the flour until combined and bubbly.  Whisk in the milk and cook until the mixture thickens. 

Add the 8 ounces of mixed cheeses, mustard and thyme.  Whisk until the mixture is smooth, about 2 minutes.  Season with salt and pepper off the heat.  (You don't want to under salt). 

Sprinkle the macaroni and cheese with the Parmesan.  Set your broiler on high and broil until the top is browned.  Watch it carefully so it doesn't burn.