This easy and impressive Cast Iron Mac And Cheese recipe will have the whole family asking for seconds! Cooked to perfection in a cast iron skillet, this creamy and cheesy dish comes together with minimal effort and delivers maximum flavor. Whether you’re making it for a weeknight dinner or a special gathering, this creamy mac is sure to become a favorite in your household!
Ever since I was a little kid, mac and cheese has held a special place in my heart. It was the ultimate comfort food that always brightened up my day. My mom always made the best homemade mac and cheese, she never used the box variety and always used freshly grated cheese.
As I grew older, my love for mac and cheese only deepened. I experimented with different recipes, adding my own twists and variations, but always staying true to the classic flavors that I adored. This version is no different, it's a classic variation but using a cast iron skillet takes it to a whole new level of deliciousness that I know you and your family will love.
If you are looking for more comfort food recipes check out my Pasta Alla Salmone, Linguine Bolognese, or my Creamy Tortellini Soup.
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Why you'll love this recipe
- Versatile: It's easy to customize with your favorite cheeses or add-ins.
- Customizable: Whether you are gluten-free or dairy-free, you can adjust this recipe to meet your dietary needs.
- Family-Friendly: Kids and adults alike will devour this cheesy goodness.
Ingredients
- Gluten-Free Pasta: To keep this recipe gluten-free, I used Jovial’s gluten-free elbow macaroni which are made out of cassava, but if you are not gluten-free, use any elbow pasta that you like. If you are not gluten-free, you can use your favorite regular pasta.
- Butter: Something like Kerrygold Butter works great.
- Gluten-Free Flour: You can use any gluten-free flour, however I prefer 1:1 baking flour such as Bob’s Red Mill 1:1 Gluten Free Flour. Again, if you are not gluten-free, you can use regular all-purpose flour.
- Spices: mustard powder, smoked paprika, nutmeg, and cayenne pepper.
- Sea Salt or Kosher Salt
- Black Pepper
- Whole Milk: If you can get raw grass-fed milk that would be ideal. If you don't have whole milk you can also use heavy cream or half and half for an even creamier sauce.
- Chicken Broth: For the best flavor try using my homemade chicken stock. You can also use a good quality store bought brand if needed.
- Sharp Cheddar Cheese
- Aged Cheddar Cheese
- Gruyere Cheese
- Dried Breadcrumbs: I make my own using sourdough, but you can buy or make gluten-free breadcrumbs.
- Avocado Oil Spray
Please see the recipe card for the full list of ingredients.
Step-by-step instructions
This is an overview with step-by-step instructions. See the recipe card for full instructions.
Step 1: Preheat your oven to 350 degrees f. Bring a large pot of water to a boil. Once the water comes to a boil, generously salt the water (about 1 tsp) and cook the pasta until right before it is al dente. This is usually 1-2 minutes shy of the package directions.
Step 2: In a 12-inch cast iron skillet, melt the butter over medium-low heat.
Once the butter has melted, add the gluten-free flour and whisk until there are no lumps and the flour and butter mixture just starts to bubble slightly. This should take 2-3 minutes.
Step 3: Add in the mustard powder, paprika, cayenne, nutmeg, salt, and pepper and whisk to combine.
Step 4: Next, slowly add the chicken stock and milk, while continuing to whisk until smooth.
Cook the sauce over medium low heat until it starts to thicken and bubble. You will want to continue to stir the sauce every minute or so. You’ll know the sauce is done when it coats the back a wooden spoon, and if you slide your finger down the center of the spoon, the sauce will not come back together.
Step 5: Turn the heat off and add the cheeses. Gently stir until smooth and melted.
Drain the cooked pasta, and add it directly to the cheese sauce in the cast iron skillet.
Stir the pasta until it is covered in the creamy sauce.
Step 6: Add the bread crumbs and the remaining ¼ cup sharp cheddar cheese to the top of the mac and cheese. Spray with a little avocado oil to help the bread crumbs brown.
Step 7: Place the cast iron skillet mac in the oven and bake for 20 minutes. Remove the skillet and set your oven to broil. Return the mac and cheese to the oven and broil for 2 minutes or until the top is golden brown.
Substitutions and variations
- Cheese: Swap out the cheddar for different cheeses like Gouda, Swiss, Parmesan cheese, or Fontina cheese.
- Milk: Use heavy cream or half-and-half for an even richer sauce.
- Pasta: Try different pasta shapes like shells, cavatappi, or penne.
- Spices: Add a pinch of garlic powder or onion powder for an added punch.
- Add-ins: Mix in cooked bacon, lobster, crab, hot dogs, broccoli, or pulled pork.
Mac and cheese toppings
Toppings are what can really take this comfort food to the next level. You can top mac and cheese with any of the following:
- Breadcrumbs
- Fresh parsley
- Bacon
- Diced ham
- Lobster
- Crab
- Butter Crackers
- Jalapenos
- Truffle Oil
Serving recommendations
This recipe is the perfect side dish for any occasion. I love making this for Thanksgiving or Christmas dinner. It pairs well with any of the following.
- Side Salad: A fresh green salad with a tangy vinaigrette.
- Roasted Vegetables: Try roasted asparagus, broccoli, or Brussels sprouts.
- Protein: Pair with grilled chicken, steak, or fish for a complete meal.
Storage and reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You may want to add a splash of milk to help loosen up the sauce.
Top Tips
- Shred your own cheese: You will want to shred your own cheese for this dish! While pre-shredded cheese is convenient, it contains anti-caking agents which will affect how the cheese melts. You will likely end up with a clumpy cheese mixture.
- Don't overbake: Don’t overbake the mac and cheese! You need just enough time for the dish to come together and for the topping to crisp up. The longer you bake, the less creamy it will be.
FAQ
Cheddar Cheese is the most common cheese used in mac and cheese. Gruyere is a classic addition because it melts nicely and has a lovely nutty flavor. Other classics include Fontina, Havarti, Gouda, Muenster, Parmesan, Brie, and Monterey Jack.
My favorite noodle for mac and cheese is elbow macaroni or pasta shells. You will want a noodle that has a lot of surface area as well as nooks and crannies to capture all of that wonderful cheese sauce.
Making this dish with full fat milk or heavy cream, will add an additional rich and creamy texture to your dish. You also want to make sure that when making the roux, you whisk the butter and flour together until all lumps are gone. Also, be sure to grate your own cheese, rather than using pre grated/shredded cheese (pre-grated cheese usually contains cellulose as a binder; usually in the form of something akin to sawdust).
Yes, you can prepare the mac and cheese mixture ahead of time and refrigerate it until ready to bake. Just add a few minutes to the baking time if baking from chilled.
More side dish recipes
Cast Iron Mac And Cheese
Ingredients
- 8 oz Dried Pasta gluten-free, elbow macaroni
- ¼ cup Butter
- ¼ cup Gluten-Free Flour
- ½ teaspoon Mustard Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Nutmeg
- ¼ teaspoon Sea Salt more to taste
- ¼ teaspoon Pepper
- 2 cups Whole Milk
- 1 cup Chicken Broth
- 1 cup Sharp Cheddar Cheese grated
- ½ cup Aged Cheddar Cheese grated
- ½ cup Gruyere Cheese grated
For The Topping
- ½ cup Dried Breadcrumbs gluten-free
- ¼ cup Sharp Cheddar Cheese grated
- 3-4 sprays Avocado Oil
- Parsley optional
Instructions
- Preheat your oven to 350°F.
- Bring a large pot of water to a boil.
- Once the water comes to a boil, generously salt the water (about 1 tsp) and cook the pasta until right before it is al dente. This is usually 1-2 minutes shy of the package directions.
- In a 12-inch cast iron skillet, melt the butter over medium-low heat.
- Once the butter has melted, add the gluten-free flour and whisk until there are no lumps and the flour and butter mixture just starts to bubble slightly. This should take 2-3 minutes.
- Add in the mustard powder, paprika, cayenne, nutmeg, salt and pepper and wisk to combine.
- Next, slowly add the chicken stock and milk, while continuing to whisk until smooth.
- Cook the sauce over medium low heat until it starts to thicken and bubble. You will want to continue to stir the sauce every minute or so. You’ll know the sauce is done when it coats the back a wooden spoon, and if you slide your finger down the center of the spoon, the sauce will not come back together.
- Turn the heat off and add the cheeses. Gently stir until smooth and melted.
- Drain the cooked pasta, and add it directly to the cheese sauce in the cast iron skillet.
- Stir the pasta until it is covered in the creamy sauce.
- Add the bread crumbs and the remaining ¼ cup sharp cheddar cheese to the top of the mac and cheese. Spray with a little avocado oil to help the bread crumbs brown.
- Place the cast iron skillet mac in the oven and bake for 20 minutes. Remove the skillet and set your oven to broil. Return the mac and cheese to the oven and broil for 2 minutes or until the top is golden brown.
- Remove from the oven and allow it to rest for 10 minutes before serving.
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