Skillet Macaroni and Cheese

Myrna and I must have been on the same wavelength this week - we both made macaroni and cheese.  Here’s a simple way to make macaroni and cheese without a mix or an oven, with only one pan to wash.  
My husband refused to have olives in his macaroni and cheese, but we enjoyed the dish otherwise.  The cheddar cheese has a great flavor, but can get a little stringy – if you don’t like that, shredded American cheese would also work.  I only used half of the butter and it was plenty.   As you can see, I don’t usually keep elbow macaroni on hand, and shells worked just fine.                  

Skillet Macaroni and Cheese

     ½    cup  Butter (I used ¼ cup)

  2         cups  Elbow Macaroni (or shells)

     ¼    cup  Onion -- minced

  2         tablespoons  Green Pepper -- minced

  1         teaspoon  Salt

     ¼    teaspoon  Dry Mustard

  2         cups  Water

  2         cups  Cheddar Cheese -- shredded

  10       medium  Pimiento Stuffed Olives -- sliced

In a 10" skillet over medium heat, in hot butter, cook uncooked macaroni and next 4 ingredients for 5 minutes, stirring frequently.

Stir in water; heat to boiling.  Reduce heat to low, cover; simmer 10-15 minutes until macaroni is tender, stirring occasionally.

Remove from heat; stir in cheese and olives until cheese is melted.

4 Servings

  "Good Housekeeping Illustrated Cookbook "