Skillet Baked Mac and Cheese Recipe
Ingredients
- For the Roux & Sauce
- ½ cup butter
- ½ cup all-purpose flour
- 2 –3 cups milk added gradually
- 1 –1½ cups heavy whipping cream
- Salt and black pepper to taste
- ¼ package sharp cheddar for the sauce
- Small handfuls of each: Havarti Gouda, Muenster, Monterey Jack, Mozzarella (add to taste)
- For the Pasta
- 1 box elbow noodles cooked al dente
- 1 –2 tbsp butter for coating skillet
- For the Topping
- Remaining sharp cheddar
- A little of any other cheese you want for the crust
Instructions
- Make the Roux:
- Melt the butter in a skillet over medium heat. Whisk in the flour to form a smooth roux. Cook 1–2 minutes until lightly golden and fragrant.
- Add Milk & Cream:
- Slowly pour in milk while whisking. Add enough to reach a creamy consistency. Add the heavy cream and whisk until smooth.
- Add Cheeses to the Sauce:
- Remove from heat if needed to prevent curdling. Add a portion of the sharp cheddar and small portions of the Havarti, Gouda, Muenster, Monterey Jack, and Mozzarella. Stir until melted and silky. Season with salt and pepper.
- Cook the Pasta:
- Boil the elbow noodles just until al dente. Drain but do not rinse.
- Prepare the Skillet:
- Butter your cast iron skillet generously.
- Layer the Mac and Cheese:
- Add a layer of cheese sauce, then noodles, repeating until the skillet is filled. Finish with sauce on top. Add the remaining cheddar and small amounts of the other cheeses for a golden crust.
- Bake:
- Bake at 350°F for 20–25 minutes until bubbly.
- Broil:
- Turn on the broiler for 1–3 minutes to brown the top. Watch closely.
- Cool & Serve:
- Let rest a few minutes before cutting to allow the cheese to set.
Notes
Don’t overcook the noodles; they finish cooking in the oven.
If the sauce becomes too thick, whisk in more milk.
If cheese clumps, remove sauce from heat before adding more cheese.
This reheats well in the oven at 300°F, covered with foil.