Cast Iron Macaroni and Cheese in the Oven
Make your mac & cheese better by cooking in a cast iron skillet
Servings 3 servings
Ingredients
- 8 oz Pasta of your choice
- 8 oz Sharp Cheddar cheese, shredded
- 2 oz butter
- 3 tbsp all-purpose flour
- ¼ tsp freshly ground black pepper
- ¼ tsp mustard powder
- 2 cups whole milk
- salt to taste
Instructions
- Preheat the oven to 350 degrees.
- Add a gallon of water into a large pot. Add two heavy pinches of kosher salt. Bring to a boil.
- When the water comes to a boil, add the pasta and cook until it is almost al dente, but still a little bit chewy, so it will be perfect when it comes out of the oven. Drain the pasta in a colander and place into your cast iron skillet.
- In a large saucepan, melt the butter over low heat. When the butter is completely melted whisk in the flour, black pepper, mustard powder, and a pinch of kosher salt.
- When the flour is fully incorporated, pour in the milk. Turn your burner to medium, stir often, until the mixture comes to a boil.
- Let the mixture boil for 1 minute, stirring constantly. Now slowly pour in the shredded cheddar and whisk to combine. Pour the sauce over the pasta, mix to combine.
- Now place the entire thing into your oven and bake for 25 minutes or until the top of the mac & cheese is beginning to brown. Be careful not to overcook it or the top layer will be too dry. Let cool for at least 5 minutes before enjoying.