skillet-baked macaroni and cheese

I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state ofthingsright now, perhaps this steady dose of comfort food was some unintended brilliance on my part. But mostly it started because we had baked mac and cheese from The Smith one night. My kids fought over the last scrapings from the pan and I reminded them — I honestly don’t even think they realize it sometimes — that I could make it for them, too. And so the next night, I pulled up my trustyMartha’s mac-and-cheese, a forever SK and internet favorite, and it immediately …irked me. Start with cooked pasta? Warm the milk for the bechamel? So many pans, so many bowls, so many steps. On a Tuesday, no less. It felt unacceptable.

Once something gets under my skin, I can forget my other editorial plans. I was now pursued by a need to make it better, easier, and more practical for my real life in 2024. Each week since, I’ve made it one to two more times (I’m very popular with friends and family right now, thank you very much), trying to shave off time, steps, and keeping it simple enough that I’ve basically memorized it. And this is the result, my new forever go-to baked macaroni and cheese with the best part of theeasiest baked mac and cheese(no need to boil the pasta) with the best parts of Martha’s (a decadent, perfect sauce) and as little fuss as possible.

A few details:

It’s here!The special audiobook edition of Smitten Kitchen Keepers,Smitten Kitchen Keepers: A Kitchen Counter Conversation!published yesterday. Read by me, I hope it feels exactly like you’ve pulled up a chair and we’re hanging out in the kitchen together.Bonus recipe:When you purchase the audiobook, you will receive a signed holiday card from me, perfect to give as a gift, with a bonus recipe. To receive your card, complete the form with your purchase order numberright here. [US Residents, 18+. Ends December 13, 2024.]