Description
A quick and easy mac and cheese recipe cooked in a cast iron skillet, featuring a creamy cheese sauce and an unbeatable crispy breadcrumb topping. Ready in 30 minutes, perfect for weeknight comfort food.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside.
- In a 12-inch cast iron skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about 2 minutes to cook off the raw flour taste without browning.
- Slowly pour in the whole milk while whisking vigorously to prevent lumps. Stir until the mixture thickens and coats the back of a spoon, about 3-4 minutes. Stir in garlic powder, onion powder, salt, and black pepper.
- Remove skillet from heat and gradually stir in shredded cheddar and Gruyère cheeses until melted and smooth. Add a splash more milk if sauce is too thick. Taste and adjust seasoning.
- Add the drained pasta to the cheese sauce and stir gently to coat every noodle. Spread evenly in the skillet.
- In a small bowl, toss panko breadcrumbs with melted butter or olive oil until evenly coated. Add optional bacon bits or herbs if desired. Sprinkle breadcrumb mixture evenly over pasta.
- Preheat oven to 375°F (190°C). Bake skillet mac and cheese for 10-12 minutes or until topping is golden brown and crispy. For extra crunch, broil for 1-2 minutes watching closely to avoid burning.
- Let cool for a few minutes before serving to allow sauce to thicken slightly.
Notes
Do not overcook pasta; it should be just shy of fully cooked as it will bake further in the oven. Grate cheeses fresh for best melting and texture. Toast breadcrumbs in butter before topping for best crispy crust. Cast iron skillet is preferred for even heat and crispy edges. Let the dish rest a few minutes before serving to thicken the sauce. For a glossy finish, swirl in a tablespoon of cold butter after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6
- Sodium: 500
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 46
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, cast iron skillet, crispy topping, comfort food, quick dinner, cheesy pasta