Get ready to transform your mac and cheese game with the ultimate comfort food experience that will make your taste buds dance! This Cast Iron Mac and Cheese isn't just another pasta dish - it's a crispy, creamy, golden-brown masterpiece that will have everyone at your table begging for seconds. Imagine a perfectly baked mac and cheese with irresistible crispy edges, rich, velvety cheese sauce, and a restaurant-quality finish that comes straight from your own kitchen. Whether you're a cheese lover, comfort food enthusiast, or just looking to impress your family and friends, this recipe is about to become your new go-to crowd-pleaser!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 ounces of elbow macaroni
- 2 cups of shredded sharp cheddar cheese
- 1 cup of milk
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
Instructions
- Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven while it preheats to ensure it gets hot.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-9 minutes. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux, which will help thicken the sauce.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and begins to bubble, about 3-4 minutes.
- Remove the sauce from heat and stir in the shredded sharp cheddar cheese until completely melted and smooth. Season with salt, black pepper, and paprika.
- Add the cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is coated evenly.
- Carefully remove the hot cast iron skillet from the oven and transfer the mac and cheese mixture into it, spreading it out in an even layer.
- Optional: Sprinkle additional cheese on top for extra crispy edges.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let it rest for 5-10 minutes before serving. The mac and cheese will be extremely hot, so allow it to cool slightly.
- Serve directly from the cast iron skillet, using caution as the pan will remain hot. Garnish with fresh herbs or extra black pepper if desired.
Tips
- • Use freshly shredded sharp cheddar cheese for the best melting and flavor - pre-shredded cheese often contains anti-caking agents that can affect texture. • Ensure your cast iron skillet is properly preheated to achieve those coveted crispy edges and golden-brown top. • For extra richness, you can substitute half of the milk with heavy cream or add a splash of mustard to enhance the cheese flavor. • Let the mac and cheese rest for a few minutes after baking to allow the sauce to set and make serving easier. • For a crispy topping, consider adding breadcrumbs or crushed crackers before the final bake. • Don't overcook the pasta - aim for al dente, as it will continue cooking in the oven. • If you don't have a cast iron skillet, you can use a similar-sized baking dish, but the cast iron provides unmatched heat distribution and crispy results.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 15g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
