Cast Iron Mac And Cheese

5 from 4 votes

This easy and delicious Cast Iron Mac And Cheese comes together in a cast iron skillet with minimal effort and delivers maximum flavor. It's the perfect side for a weeknight dinner or a special gathering.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American, BBQ

Servings:

Calories: 252kcal

Author: Nadia

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 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 to the top of the mac. 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.

Notes

Expert Tips And Notes

You will want to shred your own cheese for this dish! While pre-shredded is convenient, it contains anti-caking agents which will affect how the cheese melts. You will likely end up with a clumpy mixture.
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.

Nutrition