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scoop of finished mac and cheese.
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5 from 2 votes

Cast Iron Skillet Mac and Cheese

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: cast iron skillet Mac and cheese, cast iron skillet pasta dish, stovetop Mac and cheese
Servings: 8 servings
Calories: 654kcal
Author: Katie

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

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!

Nutrition

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