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Cast Iron Mac Cheese

Cast Iron Mac & Cheese


  • 8 ounces pasta Penne, Elbow, Cavatappi
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon dry mustard
  • 6 oz Roth Ultimate Mac & Cheese blend
  • kosher salt and black pepper to taste


For preparing the pasta

  • Bring about a gallon of water to a boil in a large pot. Salt the water so it tastes like sea water.
  • Add the pasta and cook until al dente. Drain and set aside.

For making the sauce

  • Melt the butter in pot over medium heat. Cook the butter until it takes on some brown color, but not black.
  • Stir in the flour and dry mustard. Cook for about a minute, stirring constantly.
  • Then add the milk.
  • Bring the milk mixture to a boil and cook for 1 minute, stirring regularly. Slowly add the cheese, stirring until it completely melts.
  • Mix the cheese and the pasta together.

Cooking in the cast iron

  • Preheat your oven to 350 degrees.
  • Choose a cast iron skillet. Just before cooking, spray the cast iron with cooking oil, or put a few drops of oil in the center and rub in it with a paper towel. This should help prevent sticking.
  • Add the mac & cheese to the skillet. Smooth it out with a spatula so it is in an even layer.
  • Bake in the oven for 25 to 35 minutes, until the cheese has browned.
  • Remove carefully from the oven and serve.