I was watching Emeril Lagasse on Good Morning America one morning where he was revealing the Top 5 “Best Ever” Macaroni & Cheese recipes. Thanks to my niece, Kayla, who asked me for a new recipe idea for Macaroni & Cheese, I then became inspired to come up with an enjoyable and easy-to-make skillet macaroni and cheese recipe, so introducing…
Karen’s Skillet Macaroni & Cheese
Servings: 6
You’ll need:
2 Tbsp. olive oil
½ finely chopped medium red onion
8 oz. cubed ham (making sure to trim all visible fat)
1 (14½ -15 oz.) can diced tomatoes – drained
½ c. 1% milk or unsweetened cashew milk
16 oz. 2% low-fat Velveeta cheese (cubed)
2 Tbsp. grated Parmesan cheese
½ tsp. dry mustard
1/8 tsp. ground black pepper
1 tsp. paprika
½ c. shredded reduced-fat cheddar cheese (optional)
16 oz. pkg. (about 4 cups) cooked whole wheat elbow macaroni (set aside)
Cover bottom of a large non-stick skillet with olive oil and over medium-high heat sauté red,onions and diced tomatoes, stirring occasionally, about 3-5 minutes. Stir in ham and sauté an additional 2-3 minutes.
Add the cut up Velveeta cheese, milk, dry mustard, ground black pepper, paprika, and grated Parmesan cheese. Cook over medium heat, stirring continuously, until cheese melts and the mixture is smooth, about 3-5 minutes.
Finally, stir in the cooked macaroni into the skillet and simmer over low heat until heated. Stir continuously covering macaroni with the cheesy mixture until thoroughly well coated, about 1-2 minutes.
Remove from heat and let stand 1-2 minutes before serving.
Serve immediately, sprinkled with (optional) shredded cheddar cheese.
Karen’s Note: If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs. This recipe can be either a main dish or side dish. Approximate total cooking time is 25-30 minutes.
Karen’s Skillet Macaroni & Cheese
Servings: 6
You’ll need:
2 Tbsp. olive oil
½ finely chopped medium red onion
8 oz. cubed ham (making sure to trim all visible fat)
1 (14½ -15 oz.) can diced tomatoes – drained
½ c. 1% milk or unsweetened cashew milk
16 oz. 2% low-fat Velveeta cheese (cubed)
2 Tbsp. grated Parmesan cheese
½ tsp. dry mustard
1/8 tsp. ground black pepper
1 tsp. paprika
½ c. shredded reduced-fat cheddar cheese (optional)
16 oz. pkg. (about 4 cups) cooked whole wheat elbow macaroni (set aside)
Cover bottom of a large non-stick skillet with olive oil and over medium-high heat sauté red,onions and diced tomatoes, stirring occasionally, about 3-5 minutes. Stir in ham and sauté an additional 2-3 minutes.
Add the cut up Velveeta cheese, milk, dry mustard, ground black pepper, paprika, and grated Parmesan cheese. Cook over medium heat, stirring continuously, until cheese melts and the mixture is smooth, about 3-5 minutes.
Finally, stir in the cooked macaroni into the skillet and simmer over low heat until heated. Stir continuously covering macaroni with the cheesy mixture until thoroughly well coated, about 1-2 minutes.
Remove from heat and let stand 1-2 minutes before serving.
Serve immediately, sprinkled with (optional) shredded cheddar cheese.
Karen’s Note: If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs. This recipe can be either a main dish or side dish. Approximate total cooking time is 25-30 minutes.
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