It’s just something about cooking with those cast iron skillets. Food just tastes ten times better. If you don’t have one now, you need to do yourself a favor and INVEST! You won’t regret it.
Now, let’s get to the good stuff.
What’s the BEST cheese to use for Macaroni and Cheese?
Honestly, it’s whatever you want. The cheeses you use depends on what flavors or taste you’re going for. I used a combination of sharp cheddar, Monterrey, and Colby jack cheese. (I would have used mozzarella cheese if I had some but I ran out before I made this) However, here’s a list of other alternatives you can use:
- Aged cheddar
- Goat cheese
- and so on!
For this recipe, here’s what you’ll need:
- 1 box of elbow macaroni noodles
- 1 block of sharp cheddar cheese
- 1 block of Monterrey & Colby jack cheese (you can usually find these two together in one pack)
- 1 stick of butter (a little extra for the skillet)
- 3 eggs
- 1 1/2 cup of Heavy whipping cream
- 2 cups of whole milk
- 3/4 cup of sour cream
- Onion powder
- Garlic powder
- Black pepper
Again, this is what I used. But in general, you will need 8 cups of cheese of your choice.
- Bring a large pot of water to a boil. Add a pinch of salt for taste. Add macaroni noodles and boil for about 6-8 minutes. (It will finish cooking in the oven)
- Drain the pasta and return to a large bowl for mixing.
- Once you add your pasta to a bowl, add your stick of butter cut into 4-5 pieces and mix well. (Don’t over mix it because you don’t want it extra creamy yet— we’ll get there)
- Now, add your 3/4 cup of sour cream and mix it together.
- Ready for flavor? Add your onion powder. Garlic powder. Paprika. Black pepper… to your liking but don’t overdo it! It’s Mac & Cheese!
- Add 3 cups of cheese of your choice and mix well together.
The Creamy Sauce
Having this sauce is key to having that creamy taste that we all love and desire. So, here’s how to make it……. but first pre-heat your oven to 375.
- Grab a medium size bowl and a whisk.
- Add your 3 eggs, 2 cups of whole milk, and 1 1/2 cup of heavy whipping cream.
- Whisk, whisk, whisk!
Putting it all together
Do you have your cast iron ready?
Make sure you butter this skillet up so it doesn’t stick and the flavor melts!!
The fun part.
Instead of just putting it all in there at one time, it’s best to just layer it… like a cake.
Starting little by little…
- Add your first layer of pasta.
- Sprinkle your cheeses on top.
- Add 1 cup of the creamy sauce to cover it.
Repeat. Repeat. Repeat these steps until your bowl is empty. Once you’re finished, add paprika on top for color. It should look like this when you’re done.
(The flash just showed the cheesy-ness more)
Now, all you have to do is put this in the oven and allow it to bake for 30-45 minutes.
For the extra creamy lovers, 30-35 minutes of baking.
For those who like a little crisp, 40-45 minutes.
And there you have it. Yummy mac&cheese!
Tell me what you think? Have you tried it? Yay or nay?
What else should I cook next using the cast iron skillet? I’m thinking of doing a cast iron skillet series of recipes. Will you be interested? Let me know below!
Thanks for cooking with Mo!