Cast Iron Skillet Mac and Cheese

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.

Cast Iron Skillet Mac and Cheese

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Ingredients

Topping

Macaroni and Cheese

Instructions

Notes

Nutrition

Nutritional Disclaimer