Cast Iron Skillet Mac and Cheese
A cozy, one-pan mac and cheese made in a cast iron skillet with a creamy homemade cheese sauce, whole milk, broth, and a crispy golden broiled topping. A wholesome twist on classic comfort food, optimized for quick and healthy weeknight dinners.
Equipment
- cast iron skillet (10–12 inch)
- whisk
- wooden spoon
- pot for pasta
Ingredients
- pasta (elbow macaroni or similar), cooked al dente
- 4 tbsp butter
- 4 tbsp all-purpose flour or gluten-free flour
- 3 cups whole milk
- 1 cup vegetable broth
- sharp cheddar cheese, grated
- Monterey Jack cheese, grated
- paprika for topping
- pre-cooked vegetables (optional, like broccoli)
- salt and pepper
Instructions
- Cook pasta according to package directions until al dente, reserving 1 cup of pasta water. Drain and set aside.
- In a cast iron skillet, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Slowly whisk in the milk and vegetable broth. Stir until the sauce thickens and bubbles gently.
- Remove from heat and stir in the grated cheddar and Monterey Jack, reserving some for topping. Mix until smooth.
- Add the cooked pasta and optional vegetables to the skillet and stir to coat evenly in the cheese sauce.
- Sprinkle remaining cheese and paprika on top.
- Broil for 3–5 minutes until golden and crispy. Watch closely.
- Let cool slightly and serve directly from the skillet.
Notes
Finish under the broiler for a crispy top. You can lighten the sauce using evaporated milk or vegetable broth. Add broccoli, chicken, cauliflower puree, or whole wheat pasta for extra nutrition.