Cast iron mac and cheese is the perfect Thanksgiving side dish. It’s so creamy, not to mention how quick and easy this skillet Mac and cheese is to recreate!
Why make this cast iron Mac and cheese?
This perfect baked mac recipe of mine was a hit when I posted it. It’s filled with a ton of different cheeses that will have your tastebuds jumping up and down for joy. The cream sauce itself is incredibly delicious. When making this recipe, the only thing you will need is your appetite. Haha, it is seriously that good. This Southern macaroni will pair perfectly with my buttermilk fried chicken and southern green beans.
Ingredients for cast iron skillet mac and cheese
How To Make Cast Iron Mac and Cheese?
Variations
Equipment
You will only need a cast iron skillet for this recipe and, of course, the other food ingredients. That’s pretty much all you will need to make this cast iron skillet mac and cheese.
Storage for cast iron Mac and cheese
Store this tick-tok Tok Mac and cheese in an airtight container and place it in the refrigerator. You can also store this cast iron Mac and cheese in a ziplock bag. You know the real deal ziplock bags like Hefty.
Reheating
Cast iron skillet mac and cheese can be pretty hard to bring back to life after you have allowed it to cool but don’t worry, I have a solution. Place your cast iron Mac and cheese in an oven-safe container. Just add in a small amount of butter, and place in the oven for 30 seconds. Lastly, take it out of the oven then stir the Mac and cheese. Place it back in the oven until it reaches your desired temperature.
Common Questions
How To Make Cast Iron Mac and Cheese
Equipment
- Cast Iron Skillet 10-12 Inch
Ingredients
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole milk
- 1 lb Elbow noodles
- 1 Tablespoon Flour
- 1 Stick Butter
- 2 Cups Sharp Shredded Cheese As much cheese as you like
- 1/2 Cup Gouda Cheese As much cheese as you like
- 1/2 Cup Asiago Cheese As much cheese as you like
- 1/4 Cup Sour cream
- 1 Large Egg
- 32 Oz Chicken Stock
- 1 Tbsp Salt Half for Boiling Noodles
- 1/2 Tsp Ground Black Pepper To your liking
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Paprika
Instructions
- Preheat your oven to 350 degrees
- In a deep pot on medium-high add in your chicken stock32 Oz Chicken Stock
- Once the chicken stock begins to boil add in your elbow noodles, and 1/2 Tbsp salt. Cook noodles until al dente1 lb Elbow noodles, 1 Tbsp Salt
- Begin to grate your cheese and set it to the side in a bowl2 Cups Sharp Shredded Cheese, 1/2 Cup Gouda Cheese, 1/2 Cup Asiago Cheese
- In a saucepan over medium heat add in your butter and allow the butter to melt1 Stick Butter
- Once the butter has melted gently stir in the flour and continue to stir until the flour dissolves1 Tablespoon Flour
- Add in your heavy cream slowly and stir/whip until the mixture becomes smooth2 Cups Heavy Whipping Cream
- Add your whole milk and continue to whisk1 Cup Whole milk
- Add in your seasonings(paprika, garlic powder, salt, and pepper)1 Tbsp Salt, 1/2 Tsp Garlic Powder, 1/2 Tsp Paprika, 1/2 Tsp Ground Black Pepper
- Add in half of your cheese, stir into the sauce for about 20 seconds then remove from the stove2 Cups Sharp Shredded Cheese
- Add in your egg and sour cream to noodles then mix until dissolved1 Large Egg, 1/4 Cup Sour cream
- In a cast-iron pot add in your cooked noodles. Try not to overfill the pan
- Next, pour in your cheese sauce mixture and begin to stir
- Add the remaining cheese into the cast iron potMake sure to cover all of the noodles with cheese
- Place in the oven for 20 to 30 minutes or until the top of the mac and cheese is slightly browned
- Enjoy!!!
