Cast iron skillet Mac and Cheese
- 3/4 pounds dry elbow pasta
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups whole milk
- 3 cups Cheddar Cheese shredded and divided
- 1 cup finely crushed Ritz Crackers
- Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Fahrenheit). Follow the package guidelines for cooking pasta. I recommend cooking the pasta for a minute less than the package instructions call for. Drain for a few minutes and set aside.
In a medium saucepan over medium heat, melt the butter for the roux. Stir in flour, salt, and pepper once the butter has melted. Cook for 3-4 minutes, stirring occasionally, until the roux has darkened in colour. Stir in the milk slowly until it thickens, about 2 minutes. Reduce the heat to low and whisk in 2 cups of cheese until completely melted.
Heat a 12-inch cast iron skillet over low heat with the prepared pasta. Stir in the cheese sauce.
Add the remaining 1 cup of shredded cheese and crumbled crackers to the top of the mac and cheese. Cook for 20-25 minutes, or until the cheese is melted and bubbling. Warm the dish before serving.
Servings 8
- Amount Per Serving
- Calories 489kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 12g60%
- Cholesterol 63mg21%
- Sodium 856mg36%
- Potassium 295mg9%
- Total Carbohydrate 46g16%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 23g46%
- Vitamin A 523 IU
- Calcium 396 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make sure your noodles aren't overcooked. Because the noodle is the foundation of the dish, selecting the appropriate type of pasta is critical. Shells, micro penne, elbows, and corkscrews are examples of noodle shapes with lots of nooks and crannies, ensuring maximum cheesiness with every bite. If you're going to bake the meal, parboil the noodles first and drain when they're still slightly chewy.
Don't forget to include the roux! While it may be tempting to use a recipe that doesn't call for a roux, it's a necessary step that enriches the texture of the food. To begin, make a paste using equal parts flour and butter in a pot over medium heat. Whisk in the warm milk until it forms a creamy sauce, then add the shredded cheese and mix until it is smooth.
Make sure you use a variety of cheeses. Choose cheeses that everyone will enjoy to ensure that the flavors aren't too intense for the kids. Choose one sharp and one creamy cheese, such as sharp cheddar and jack, or gruyere and Parmesan, as a general rule.