A famous dish at our house, this recipe puts all other baked mac and cheese to shame. Can be doubled in a 13 x 9 and the cheeses you use are relatively flexible.
Prep Time:15 minutesmins
Cook Time:20 minutesmins
Total Time:35 minutesmins
Equipment
12 inch cast iron skillet
Broiler
Ingredients
¼cupall-purpose flour
¼cupsalted butter
2cupsheavy cream
1cupchicken stock
1teaspoonsalt
1teaspoonpepper
1teaspoongranulated garlic
8ouncesgouda cheeseshredded
8ouncesmild cheddarshredded
12ouncescavatappi pastacooked 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.
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
This will fill your skillet to the top. Don't think you can cram it into a smaller one. You can't! You can use almost 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!