Crispy Skillet Mac and Cheese with a Buttery Herb Topping Recipe

There’s something undeniably comforting about mac and cheese. But when it’s made in a cast iron skillet with a golden, crispy topping and a creamy, cheesy center, it hits a whole new level. This Crispy Skillet Mac and Cheese with a Buttery Herb Topping Recipe is everything you love about the classic dish, made better with fewer dishes, heartier texture, and rustic charm.

Whether you’re serving it as a side for roast chicken (like we did here) or letting it shine as the main event, this version brings bold flavor and satisfying crunch with every bite.

Golden-brown skillet mac and cheese with a crispy topping and creamy center, freshly baked and ready to serve.

Why Make Mac and Cheese in a Skillet?

Using a cast iron skillet helps you build flavor from the start. It retains heat beautifully, allows the cheese sauce to bubble up around the edges, and gives the topping that perfectly browned finish without drying out the pasta. It’s a one-pan wonder, ideal for small kitchens, family dinners, or when you want to impress without a lot of fuss.

Ingredients

Cheese sauce:

2 tablespoons butter
2 tablespoons flour
2 cups whole milk or cashew milk
2 cups shredded sharp cheddar
1 cup shredded gruyère or mozzarella
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)

Mac and cheese:

8 ounces elbow macaroni or pasta of choice, cooked al dente
1 tablespoon butter (for greasing the skillet)

For the topping:

1 cup crushed buttery crackers or panko
2 tablespoons butter, melted
1/2 teaspoon dried thyme or Italian herb blend
Pinch of garlic powder

Instructions

Preheat your oven to 375°F (190°C). Grease your cast iron skillet with a bit of butter and set aside.
Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour to make a roux and cook for 1 minute. Gradually whisk in the milk, stirring constantly until thickened. Add shredded cheese, a pinch of salt, pepper, and paprika. Stir until smooth and melty.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, then pour it all into the prepared skillet. Spread it evenly.
Add the topping: Mix the crushed crackers and/or panko with melted butter, herbs, and garlic powder. Sprinkle generously over the top.
Bake uncovered for 20–25 minutes, or until bubbly and golden brown. If needed, broil for the last 2–3 minutes for an extra-crispy top.
Cool and serve: Let rest for 5 minutes before digging in. The edges will be bubbling, the top crisped to perfection, and the center creamy and rich.

Homestead Kitchen Notes

Add-ins: Stir in cooked bacon, caramelized onions, or roasted garlic for deeper flavor.
Use what you have: Swap in gouda, parmesan, or even goat cheese.
Make ahead: Assemble earlier in the day and bake just before serving.

A Fiddlehead Homestead Favorite

This skillet mac and cheese has quickly become a go-to at Fiddlehead Homestead, especially for cozy nights or weekend meals when we want comfort food with a little flair. It’s rustic, hearty, and built for sharing around a warm table. Just how we like it.

If you give it a try, comment below so we can see how yours turns out. And if you’re like us and keep your spice rack stocked with the good stuff, you’ll love sourcing your herbs from Mountain Rose Herbs.