Baked Macaroni and cheese in cast iron skillet 🤌
Ingredients
1lb of elbow noodles
3 tablespoons of pure butter
3 tablespoons of flour
1 can of evaporated milk
16 oz of heavy whipping cream
1lb of Colby Jack Cheese
1lb mild cheddar
1 lb sharp cheddar
1lb smoked Gouda
8 oz of mozzarella cheese
1 teaspoon of garlic powder
1 1/2 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 chicken bouillon
Cooking spray or 1 tablespoon butter to grease pan
Directions
Cook Elbow noodles as directed on the box with water add 1 chicken bouillon and salt to water.
Melt butter whisk flour into butter and cook for 1 minute.
Slowly add evaporated milk bring to light boil on low heat and add heavy cream.
Continue to stir periodically while on low to medium heat. It will thicken when comes to boil.
Fold in half of the cheese, salt 1/2 teaspoon pepper, garlic and paprika along with the sour cream. whisk together without letting the mixture stick to pan.
Reduce heat to low and allow cheese to melt down into a sauce for about 3-5 minutes.
If sauce gets too thick add 1/2 cup of whole milk to loosen up. Optional
Add cooked and drained Elbow noodles and mix well.
Pour Into greased Cast Iron skillet (Cast iron skillet is optional can use baking dish or aluminum pan just grease pan with cooking spray or butter)
Top with remaining cheese
Bake for 20-30 minutes until Golden Brown and bubbly.
Let cool for about 10 minutes and enjoy!
Baked macaroni and cheese in a cast iron skillet is a classic comfort food that combines creamy textures with a crispy, golden crust. This recipe stands out by using a variety of cheeses—Colby Jack, mild cheddar, sharp cheddar, smoked Gouda, and mozzarella—which together impart a rich depth of flavor and melt into a smooth, irresistible sauce. The use of evaporated milk and heavy whipping cream creates a luscious creamy base, while a roux made from butter and flour thickens the sauce perfectly. To enhance the dish further, seasoning with garlic powder, paprika, salt, and black pepper adds subtle warmth and complexity. Cooking the elbow noodles in water seasoned with chicken bouillon intensifies the savory undertones, enriching every bite. Baking in a cast iron skillet not only provides even heat distribution for a beautifully browned top layer but also lends a rustic charm and makes serving simple and elegant. For those without a cast iron skillet, a greased baking dish or aluminum pan works just as well. To customize, consider adding ingredients like crispy bacon, caramelized onions, or breadcrumbs for extra texture and flavor contrast. The sauce consistency is key—should it become too thick during cooking, simply stirring in some whole milk loosens it to the desired creamy texture. Letting the baked macaroni and cheese rest for about 10 minutes before serving allows flavors to meld and the casserole to set, making it easier to portion and enjoy. This hearty dish is perfect for family dinners, holiday meals, or potlucks, appealing to all ages. For a healthier alternative, some may substitute evaporated milk with low-fat versions or reduce cheese quantities. Overall, mastering this recipe offers a versatile foundation for experimenting with other cheeses or add-ins while maintaining the beloved, comforting essence of baked macaroni and cheese.
