Chimichurri Mac and Cheese Skillet – The Viral Flavor Bomb From TikTok

The chimichurri mac and cheese skillet has quickly become a must-try recipe for food lovers everywhere. Combining the creamy comfort of traditional mac and cheese with the herby, tangy punch of chimichurri sauce, this dish offers a bold flavor twist, made even better when baked to golden perfection in a sizzling skillet. Whether you’re a mac & cheese purist or a fan of fresh, zesty sauces, this version will win you over with its balance, texture, and vibrant taste.

Why Everyone’s Obsessed with This Chimichurri Mac and Cheese Skillet

Chimichurri’s Flavor: Fresh, Herby, and Zesty

Chimichurri brings a refreshing twist to heavier dishes. Made from chopped parsley, garlic, olive oil, and spices, this uncooked green sauce is bright, aromatic, and full of zing. It’s traditionally used with grilled meats, but its versatility makes it a powerful addition to other dishes, especially rich ones like mac & cheese.

How It Transforms Basic Mac & Cheese

Classic mac and cheese is comforting, no doubt. But sometimes, it can be a little too one-note. That’s where chimichurri shines. By folding it into the cheese sauce, you’re adding acidity, garlic, herbs, and just enough spice to elevate each bite. The freshness cuts through the richness, keeping you coming back for more.

Ingredients You’ll Need

Here’s what you’ll need to bring the chimichurri mac and cheese skillet sensation to life:

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
  
• 1/4 cup cilantro (optional but great for depth)
  
• 4 garlic cloves, finely minced
  
• 1/2 cup olive oil
  
• 1 tsp dried oregano
  
• 1/2 tsp red pepper flakes (adjust to taste)
  
• Salt and pepper to taste
  

Mac & Cheese:

• 2 cups elbow macaroni or pasta of choice
  
• 2 tbsp butter
  
• 2 tbsp all-purpose flour
  
• 2 cups whole milk (warm)
  
• 1/2 cup heavy cream
  
• 1 tsp Dijon mustard
  
• 2 cups sharp white cheddar cheese, shredded
  
• 1 cup mozzarella cheese, shredded
  
• 1/2 cup grated Parmesan
  
• Salt and pepper to taste
  

Optional Topping:

• 1/2 cup panko breadcrumbs
  
• 1 tbsp melted butter
  
• Extra chimichurri for drizzling
  

How to Make Chimichurri Mac and Cheese Skillet

1. Prep the Chimichurri

In a bowl, combine parsley, cilantro, garlic, oregano, red pepper flakes, and olive oil. Stir to combine. Add salt and pepper to taste, then let it rest while you prep the rest of the dish. The longer it sits, the better the flavor.

2. Cook the Pasta

Boil your pasta in salted water until al dente, 1–2 minutes less than the package instructions. Drain and set aside. Don’t rinse it; you want the starch for sauce absorption.

3. Build the Cheese Sauce

Melt the butter in a large oven-safe skillet over medium heat. Add the flour and whisk continuously for 1–2 minutes, until the mixture turns lightly golden. Slowly add warm milk and cream, whisking continuously until smooth. Stir in Dijon mustard and season lightly.

Lower the heat to low, then add the cheddar, mozzarella, and Parmesan. Stir gently until all the cheese has melted and the sauce becomes smooth and creamy.

4. Combine Everything in the Skillet

Add the cooked pasta to the cheese sauce. Fold in about half of your chimichurri. Mix thoroughly to distribute that fresh, herby flavor throughout the dish. Smooth the top and drizzle more chimichurri across the surface for color and kick.

Looking for inspiration? Try our creamy mushroom and asparagus chicken penne, another baked skillet winner.

5. Add Topping and Bake

Mix panko breadcrumbs with melted butter, then sprinkle evenly on top of the pasta. This gives you that irresistible golden crust.

Place the skillet in a preheated oven at 375°F (190°C) and bake for 15–18 minutes, until bubbling and golden brown. For a crispier finish, broil for 1–2 minutes at the end, but keep a close eye so it doesn’t burn.

Customization Tips and Variations of Chimichurri Mac and Cheese Skillet

Make It Dairy-Free

You can absolutely adapt this for a plant-based diet:

• Swap dairy for oat milk or almond milk
  
• Use vegan butter and cheeses (Daiya and Violife melt well)
  
• Add nutritional yeast for a Parmesan-style kick
  

It won’t be exactly the same, but it will be just as satisfying and flavorful.

Want More Protein?

Throw in some grilled chicken, shrimp, or crumbled tofu. The chimichurri pairs well with proteins, and it turns your mac & cheese into a complete meal.

Adjust the Heat

Like the chimichurri mac and cheese skillet mild? Skip the chili flakes. Want a spicy edge? Add sliced jalapeños or pepper jack cheese to the sauce.

What Skillet Should You Use?

A 10- to 12-inch cast iron skillet is ideal. It heats evenly, goes from stove to oven easily, and helps create that irresistible crispy edge. No cast iron? Use any oven-safe nonstick or stainless steel skillet.

Storage & Reheating

This chimichurri mac and cheese skillet recipe stores well and makes fantastic leftovers.

• Refrigerate: Store in an airtight container for up to 4 days.
  
• Reheat: Add a splash of milk before reheating in a skillet or microwave to keep the sauce creamy.
  
• Make-Ahead: Assemble everything (except the topping), cover, and refrigerate. When ready, add the panko topping and bake fresh.
  

What to Serve With Chimichurri Mac and Cheese Skillet

This dish is bold and cheesy, so light, crisp sides work well:

• Arugula or spinach salad with lemon vinaigrette
  
• Roasted cherry tomatoes or asparagus
  
• Garlic bread (if you’re feeling indulgent)
  
• A crisp lime soda or mint-infused sparkling water.
  

Final Thoughts

The chimichurri mac and cheese skillet isn’t just another food trend, it’s the perfect marriage of comfort and freshness. The skillet keeps things simple, the chimichurri adds life to every bite, and the cheese ties it all together in the most satisfying way possible.

Whether you’re trying something new or looking for the ultimate upgrade to a classic, this chimichurri mac and cheese skillet will leave you hooked from the first forkful. It’s a one-pan wonder worth repeating week after week.

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FAQs About Chimichurri Mac and Cheese Skillet

Chimichurri Mac and Cheese Skillet

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This chimichurri mac and cheese skillet is the boldest twist on comfort food you’ve ever tasted. Creamy, cheesy mac & cheese meets herby, zesty chimichurri sauce, baked together in one skillet until golden and bubbling. A simple, flavor-packed dinner perfect for weeknights or entertaining guests, ready in under 40 minutes!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner/Main
• Cuisine: American/Argentinian fusion

Ingredients

Scale 1x2x3x

For the Chimichurri:

• 1 cup fresh parsley, finely chopped

• 1/4 cup cilantro (optional)

• 4 garlic cloves, minced

• 1/2 cup olive oil

• 1 tsp dried oregano

• 1/2 tsp red chili flakes (adjust to taste)

• Salt and black pepper to taste

For the Mac & Cheese:

• 2 cups elbow macaroni or pasta of choice

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (warm)

• 1/2 cup heavy cream

• 1 tsp Dijon mustard

• 2 cups sharp white cheddar, shredded

• 1 cup mozzarella, shredded

• 1/2 cup grated Parmesan

• Salt and black pepper to taste

Optional Topping:

• 1/2 cup panko breadcrumbs

• 1 tbsp melted butter

• Extra chimichurri drizzle (for serving)

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Instructions

1. Make Chimichurri Sauce

In a bowl, combine parsley, cilantro, minced garlic, olive oil, oregano, chili flakes, salt, and pepper. Stir well and let sit to marinate while you prep everything else.

2. Cook the Pasta

Boil pasta in salted water until al dente (1–2 minutes undercooked). Drain and set aside.

3. Make Cheese Sauce

In a large oven-safe skillet, melt butter over medium heat. Add flour and whisk for 2 minutes. Gradually whisk in milk and cream. Stir in Dijon mustard, then lower heat and add cheeses. Stir until smooth.

4. Combine Pasta and Chimichurri

Fold cooked pasta into the cheese sauce. Stir in half the chimichurri. Smooth the top and drizzle remaining chimichurri over the skillet.

5. Add Topping and Bake

Mix panko breadcrumbs with melted butter. Sprinkle over the top. Bake at 375°F (190°C) for 15–18 minutes or until golden and bubbling. Broil for 1–2 minutes at the end for a crispier crust (optional).

6. Serve and Enjoy

Let cool for 5 minutes. Garnish with more chimichurri and parsley if desired. Serve warm.

Nutrition

• Serving Size: About 1.5 cups per person
• Calories: 630 kcal
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 85 mg