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The Truly Best-Ever Cast Iron Skillet Mac and Cheese

This cast iron skillet mac and cheese recipe is perfect for weeknight comfort food. It’s ready in just 30 minutes, and it’s creamy and cheesy with the perfect golden brown bubbly top.

Whether you have it as a main course or a side, this dish will be the star of the table! When you’re broiling it, make sure to keep a close eye on it. We love making this as a cast iron skillet dinner recipe, but any oven-safe skillet will do!

scoop of finished mac and cheese.

Cast Iron Skillet Mac and Cheese

Ready in less than 30 minutes and using pantry ingredients, this delicious mac and cheese is sure to be a family favorite.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 8 servings

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

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.
    roux with flour and butter.
  • 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.
    cream sauce in pan.
  • 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.
    skillet with cheese sauce.
  • Assemble. Remove from heat and, using a wooden spoon, stir in the cooked cavatappi pasta. Sprinkle the remaining cheese on top.
    skillet full of mac and cheee before and after baking.
  • 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

Get all your ingredients ready before you start cooking. This will make the cooking easier and prevent any last-minute rushing.
You can use any mix of cheeses you like for this recipe.
When making the roux and sauce, keep stirring to avoid lumps and make sure the texture is smooth and creamy.
Home broilers can be different. Keep the dish low in the oven and don’t leave it unattended!
Calories: 654kcal | Carbohydrates: 39g | Protein: 22g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 816mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1498IU | Vitamin C: 0.4mg | Calcium: 452mg | Iron: 1mg

More Tips:

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.

Give the sauce some heat with a pinch of cayenne pepper.

Boil the pasta until it’s just a bit firm. When mixed with the hot sauce and baked, it will keep cooking a bit.

wooden spoon serving finished dish.

Serving Suggestions

This recipe is best served with extra soft dinner rolls, Cajun chicken tenders, broccoli and cauliflower salad,and triple berry cobbler.

You can switch out these ingredients for this recipe:

  • Heavy Cream: Use half-and-half or whole milk for a lighter sauce.
  • Chicken Stock: Vegetable broth is a good vegetarian option.
  • Gouda Cheese: Replace with fontina, havarti, or even mozzarella.
  • Mild Cheddar: Try sharp cheddar, Colby, or Monterey Jack instead.
ingredients on counter.

These changes will alter the flavor and texture of the dish, but feel free to try different options to match your taste!

Storage Instructions

Let the mac and cheese cool down completely. Then, put it in a sealed container and store it in the fridge for 3-4 days.

To reheat, you can warm it up in the oven at 350°F or in the microwave, stirring occasionally.

You can freeze the mac and cheese, but the texture might change a bit. To freeze it, let it cool down, then transfer it to a freezer-safe container or a heavy-duty freezer bag. It can be frozen for up to 2 months.

When you want to reheat it, thaw it in the fridge overnight and then bake at 350°F until it’s hot and bubbly.

skillet full of browned mac and cheese.

Enjoy making this simple and delicious Cast Iron Skillet Mac and Cheese for a quick, comforting meal that the whole family will love.

picture of smiling female

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.

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Recipe Rating




5 Comments

  1. 5 stars
    This was a huge hit along eith smoked salmon and baby back ribs! This recipe is definitely a keeper and I’ve been volunteered to make it at all potlucks now. The only variations I made were with the cheese. I hand shredded 8 oz of smoked Gouda and 4 oz of havarti and 4 oz of white Vermont cheddar. 😋

    Reply

  2. 5 stars
    My husband and I love this recipe! The cavatappi pasta gives it incredible texture, and the creamy sauce is to die for!! One of my all time favorites!😋

    Reply

  3. Hey Katie,
    Mac & cheese dish looks very scrumptious. Will try, but I can’t get your recipe to transfer to download. Everytime I tap “print” it goes back to the beginning of your article.
    No matter, I can keep my cell on to read instructions.
    Thanks and all your recipes look so great!
    Again, I wish you do an e-book.
    Karen

    Reply