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A big skillet loaded with creamy Skillet-Style Macaroni and Cheese.

Cast Iron Skillet Mac and Cheese

Cast Iron Skillet Mac and Cheese is the ultimate macaroni and cheese recipe that's comfort food like no other - creamy, rich, and decadent with a buttery, crispy topping.
Servings: 12 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
 

  • 1 lb. penne pasta, may substitute your favorite pasta shape, cooked until al dente
  • 1/2 cup unsalted butter
  • 6 Tbs. all purpose flour
  • 4 cups whole milk
  • 3/4 cup heavy cream
  • 1 1/2 tsp. kosher salt
  • 1 Tbs. mustard powder
  • 1/2 tsp. ground white pepper
  • 16 oz. coarsely-grated cheddar cheese, we prefer Alma Creamery cheddar cheese - a great Kansas product
  • 1/2 cup grated Parmesan cheese

Topping

  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 2 cups Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • kosher salt and pepper, to taste

Macaroni and Cheese

Instructions
 

  • Cook the pasta according to package directions, until al dente doneness; reserve.
    Meanwhile, to prepare the crumb topping, melt the butter with the olive oil in a skillet over medium heat; add the panko, stirring to coat. Cook and stir this mixture for a few minutes until nicely golden brown; add the parmesan and garlic and cook 30 seconds longer.
    Remove the skillet from the heat; set aside to let the crumb topping cool.
  • In a very large, deep skillet, melt 1/2 cup butter over medium heat; add the flour to the butter and whisk to incorporate, creating a roux. (This is the foundation of your cheese sauce.)
  • Cook the roux, whisking constantly, until it is nicely golden brown, approx. 3-4 minutes; remove the roux from the heat.
    Once the roux is off the heat, slowly pour in the milk and cream, whisking constantly until the liquids are fully incorporated.
    Return the skillet to the burner, raising the heat to medium to bring the sauce to a nice, high simmer - never stop whisking! Cook until the sauce is nicely thickened.
  • To make the cheese sauce, stir the mustard into the roux; add the cheeses in small batches, making sure each batch is completely melted before stirring in more. Fold in the drained pasta, tossing gently to coat with the sauce; remove the skillet from the heat.
  • When all the ingredients are fully incorporated, top the mac and cheese with the crumb topping. Let the pasta rest in the skillet for 5 minutes before serving.
    *If preferred, you can make the crumb topping a bit more crispy/crunchy in texture by popping the mac and cheese beneath the oven broiler for a few seconds.

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.

Nutrition

Calories: 441kcalCarbohydrates: 17gProtein: 16gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 742mgPotassium: 215mgFiber: 1gSugar: 5gVitamin A: 1096IUVitamin C: 1mgCalcium: 476mgIron: 1mg
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