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A cast iron skillet filled with baked Skillet Mac and Cheese, topped with cherry tomatoes, fresh herbs, and shredded cheese, sits on a marble surface next to plates and a striped napkin.
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Skillet Mac and Cheese with Tomatoes and Zucchini

This creamy Skillet Mac and Cheese with Tomatoes and Zucchini is an easy 30-minute dinner made with tender macaroni, summer vegetables, and a smooth cheddar and Parmesan cheese sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 425kcal
Author: Stephanie Wilson

Ingredients

  • 1 medium zucchini halved and thinly sliced
  • 1 red bell pepper cut into bite-sized strips
  • 1 ½ cups milk dairy and nondairy
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cream cheese (light or full-fat)
  • 2 cups shredded cheddar cheese
  • ⅓ cup Parmesan
  • 9 ounces elbow macaroni cooked according to package instructions
  • 1 cup cherry tomatoes halved
  • 1 tablespoon fresh oregano for serving or substitute parsley and or fresh basil

Instructions

  • Cook the macaroni according to the package instructions while preparing the vegetables.
  • Coat a 10-inch oven-safe skillet with cooking spray and heat over medium heat. Add the zucchini and bell pepper and cook 5 minutes or until crisp-tender. Transfer to a nearby bowl.
  • Preheat the broiler. Then whisk the milk, flour, salt, and black pepper together in a medium bowl. Pour the milk mixture into the skillet and stir in the cream cheese. Cook over medium heat until thick and bubbly.
  • Gradually add the shredded cheese and Parmesan, whisking until the cheese is melted and the sauce is smooth.
  • Stir the cooked macaroni and sautéed vegetables into the cheese sauce and top with tomatoes. Broil for 6-8 minutes (about 4-5 inches from the heat) or until the tomatoes are softened. Add the remaining ¼ cup shredded cheese and broil 1-2 minutes more or until melted. Sprinkle with oregano just before serving.

Notes

  1. Skillet: Be sure to use a skillet that is safe beneath the broiler.
  2. Pasta: Cook the macaroni just until al dente, as it will continue to soften slightly in the hot cheese sauce.
  3. Cheese: Cheddar can be combined with other good melting cheeses, such as Gruyère, Monterey Jack, Gouda, or mozzarella. Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.
  4. Cooking Tip: Watch the skillet closely beneath the broiler, particularly after adding the final layer of cheese.
  5. Serving: Fresh basil or parsley may be substituted for the oregano.
  6. Leftovers: When reheating leftovers, add a small splash of milk to help loosen the sauce.

Nutrition

Calories: 425kcal | Carbohydrates: 44g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 635mg | Potassium: 478mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1479IU | Vitamin C: 37mg | Calcium: 475mg | Iron: 2mg