Iron Skillet Macaroni and Cheese

Nothing says comfort food like cast iron skillet macaroni and cheese. This dish combines creamy, melty cheese sauce with perfectly cooked pasta, baked in a rustic skillet for an extra layer of flavor. Topped with golden breadcrumbs or extra cheese, it’s the perfect balance of creamy and crunchy. Whether for weeknight dinners or holiday gatherings, this recipe is sure to please everyone at the table!

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Iron Skillet Macaroni and Cheese

Total Time30 minutes mins

Course: Main Course, main dish

Cuisine: American

Keyword: 30 minute meal, macaroni and cheese

Servings: 8

Equipment

• 1 saucepan
• 1 cast iron skillet

Ingredients

• 12 oz Macaroni (regular or gluten free)
• 2 tbsp Butter
• 2 tbsp All-purpose einkorn flour (can use gluten free as well)
• 2 cup Whole milk
• 1 tsp Onion powder
• 1/4 tsp Smoked paprika
• 1/2 tsp Mustard powder
• 1 tsp Pink himalayan salt
• 1/2 tsp Garlic powder
• 1 1/2 cup Gruyere (shredded from a block)
• 1 1/2 cup Sharp cheddar cheese
• 1 1/2 cup Gouda (shredded from a block)
• 1/2 cup Panko (regular or gluten free)
• 1/2 cup Parmesan (shredded from a block)

Instructions

• Preheat oven to 400f
• Boil the12 oz Macaroni according to directions and cook until al dente.
• In a large cast iron skillet over medium add in the 2 tbsp Butter and melt. Stir in the 2 tbsp All-purpose einkorn flour until a paste forms.
• Whisk in the2 cup Whole milk, 1 tsp Onion powder, 1/4 tsp Smoked paprika, 1/2 tsp Mustard powder, 1 tsp Pink himalayan salt and1/2 tsp Garlic powder.
• Let simmer and whisk continuously until the sauce thickens.
• Turn the burner to low and add in the 1 1/2 cup Gruyere, 1 1/2 cup Sharp cheddar cheese and 1 1/2 cup Gouda. Mix until well melted.
• Sprinkle on 1/2 cup Panko and 1/2 cup Parmesan.
• Bake in the oven at 400 f for 10-12 minutes until the parmesan crisps. Enjoy!

Notes

allergens

• use gluten free swaps to make gluten free, naturally nut free