Creamy Cast Iron Mac and Cheese
An ultra-creamy, incredibly cheesy baked macaroni and cheese made entirely in a cast iron skillet for the perfect crispy edges. Made from scratch with sharp cheddar and gruyere!
Ingredients
- 1 lb elbow macaroni
- 1/4 cup unsalted butter 1/2 stick
- 1/4 cup all-purpose flour
- 3 cups whole milk gently warmed
- 3 cups sharp cheddar cheese freshly grated, divided
- 1 cup gruyere cheese freshly grated
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the macaroni until al dente (about 1 minute less than the package instructions). Drain well and set aside.
- In a large cast iron skillet over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes until bubbling and fragrant.
- Slowly pour the warm milk into the skillet, whisking constantly to prevent lumps. Simmer the mixture for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- Turn off the heat completely. Stir in 2 cups of the grated cheddar, all of the grated gruyere, dry mustard powder, garlic powder, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
- Fold the cooked macaroni directly into the cheese sauce right in the skillet until evenly coated.
- Sprinkle the remaining 1 cup of sharp cheddar cheese evenly across the top.
- Bake for 20-25 minutes until the cheese is bubbling and deeply golden on top. Let the dish rest for 5 minutes before serving.
Notes
Grate Your Own Cheese: Pre-shredded cheese will result in a grainy, clumpy sauce. Always use freshly grated cheese off the block. No Cast Iron?: You can make the sauce in a regular pot, mix in the noodles, and transfer everything to a greased 9x13 baking dish to bake. Reheating: Add a small splash of milk before reheating leftovers to help the sauce become creamy again.
