Cast Iron Skillet Mac and Cheese
Homemade mac and cheese is so good… except that 70% of the time it is not. But this recipe will win over even the biggest skeptics. The bubbly golden top, the creamy texture, and the perfect blend of cheeses and seasonings.
Ready in just 30 minutes, this cast iron mac and cheese will be the star of the table when you set it down.
Cast Iron Skillet Mac and Cheese
Equipment
- 12 inch cast iron skillet
- Broiler
Ingredients
- ¼ cup all-purpose flour
- ¼ cup salted butter
- 2 cups heavy cream
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic
- 8 ounces gouda cheese shredded
- 8 ounces mild cheddar shredded
- 12 ounces cavatappi pasta cooked to al dente in salted water
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Instructions
- Cook flour and butter. In a 12-inch cast iron skillet, melt the butter over medium heat. Add the flour and whisk. Cook over medium heat until foamy and lightly golden, about 2-3 minutes, whisking constantly.
- Add liquids. Gradually pour the cream and chicken stock and whisk until slightly thickened about 3-5 minutes. Whisk in the salt, pepper, and granulated garlic.
- Add cheese to finish sauce. Whisk in 5 oz of the gouda cheese and 5 oz of the cheddar cheese until fully melted, about 2 minutes.
- Assemble. Remove from heat and, using a wooden spoon, stir in the cooked cavatappi pasta. Sprinkle the remaining cheese on top.
- Broil. Place the skillet on the middle rack and broil on LOW until the cheese has browned slightly and is bubbling about 10 minutes. Keep a close eye on it to prevent burning. Let stand for 5 minutes before serving. Garnish with green onion or parsley if desired.
Notes
The secret to this recipe’s success lies in two key elements: the cast iron skillet and the step-by-step building of the sauce. Starting with a roux (that butter-flour mixture that thickens everything up) directly in the skillet means fewer dishes and better flavor.
The cast iron doesn’t just make it pretty it creates those beautiful crispy edges too.
Tips for Success
For a creamier sauce, grate your own cheese instead of using pre-shredded. Pre-shredded cheese often has extra stuff that can make the sauce grainy.
Try the sauce before you add the pasta, and adjust the seasoning if needed. A pinch of cayenne pepper can give the sauce a bit of a kick.
Boil the pasta until it’s just a bit firm, maybe a minute or so underdone. When mixed with the hot sauce and baked, it will keep cooking a bit.
Ingredients and Equipment
Cast Iron Skillet: A 12-inch skillet is a must. This recipe fills it completely. The heavy bottom prevents hot spots and burning.
Cavatappi Pasta: The spiral shape catches more sauce than regular macaroni.
Gouda: Brings a subtle smokiness and melts perfectly.
Chicken Stock: If you’d prefer to make this vegetarian, vegetable stock is just fine.
Heavy Cream: Don’t substitute here.
Make It Your Own
- Change up the type of cheeses you use
- You can make this in any dish that can go from stove-top to oven to table
Whether you’re making it for a quiet family dinner or bringing it to a potluck, I promise it will be come a favorite in your recipe collection.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.