Cast Iron Skillet Mac and Cheese

My kids would probably eat this every day if I would let them. And, of course, the adults like it too.

Ingredients and Tools You’ll Need

The cast iron skillet is a must here. And the size is important too, since this recipe will fill it right to the top. Hand-shred your cheeses. Pre-shredded can make the sauce grainy.

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Equipment

• 12-inch cast iron skillet
• Broiler

Ingredients

• ¼ cup all-purpose flour
• ¼ cup salted butter
• 2 cups heavy cream (Don’t substitute here. Whole milk or half and half will curdle on the stovetop.)
• 1 cup chicken stock (If you’d prefer to make this vegetarian, vegetable stock is just fine.)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon granulated garlic
• 8 ounces Gouda cheese, shredded (Brings a subtle smokiness and melts perfectly.)
• 8 ounces mild cheddar, shredded
• 12 ounces cavatappi pasta cooked to al dente in salted water (The spiral shape catches more sauce than regular macaroni.)

How to Make Cast Iron Skillet Mac And Cheese

Step One: 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.

Step Two: 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.

Step Three: 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.

Step Four: Assemble

Remove from heat and, using a wooden spoon, stir in the cooked cavatappi pasta. Sprinkle the remaining cheese on top.

Step Five: 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.

Serving & Storing

This is great as a main course or a side dish for a Sunday dinner.

• Make your life easier and use a bread machine to make these extra soft dinner rolls.
• Cajun chicken tenders are a great kid-friendly protein to add.
• This Amish broccoli salad has cheese too, but at least the kids will eat their veggies.
• If anyone is still hungry, a triple berry cobbler is always a hit.

Put any leftovers in an airtight container and keep it in the fridge. It will last for about 3-4 days.

This recipe does not freeze well.

Related Recipes

• If you have a smoker, you’ll LOVE this smoked mac and cheese!
• If you’ve got leftover ham from Easter, make this creamy ham mac and cheese.
• Use your skillet to make this easy and flavorful baked beans side dish.

Printable Recipe