Cast Iron Mac And Cheese Recipes

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CAST-IRON MAC AND CHEESE



Cast-Iron Mac and Cheese image

Provided by Debbie Koenig

Categories     Cheese     Pasta     Broil     Kid-Friendly     Dinner     Casserole/Gratin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 3 to 4

Number Of Ingredients 8

One 12- to 14.5-ounce box whole-wheat or whole-grain pasta (I like rotini or radiatore, but elbows are nice too)
1 tablespoon butter
1 1/2 cups milk (I use 1 percent)
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
2 to 2 1/2 cups (8 to 10 ounces) grated cheese(s) of your choice, divided (the more you use, the cheesier the dish)
4 to 5 tablespoons all-purpose flour

Steps:

  • 1. Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet (8 to 10 inches across, and 2 inches or more deep) over low heat.
  • 2. When the water boils, add the pasta and cook according to the package directions. Set a timer, since you'll be distracted by the next steps.
  • Use a thick potholder with that skillet! Cast iron gets very, very hot. After burning my hand one too many times, I learned to pull a small dishtowel through the hole in the skillet's handle. It serves as a good visual reminder-just be sure it's kept well away from the flame. One of my mom-testers offered another bit of advice: Always use two (potholdered) hands when picking up a cast-iron pan. Otherwise, you might casually try to grab it with your free, bare, hand. Ow.
  • 3. While the pasta cooks, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together.
  • 4. Set aside 1/2 cup of the grated cheese for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful. Stop adding the flour when the sauce is almost as thick as housepaint.
  • Easiest way to sift small amounts of flour: Use a regular old strainer.
  • 5. Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat.
  • 6. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheese. Broil until top is browned and bubbly, 4 to 6 minutes. Cool for a few minutes before serving.
  • VARIATIONS
  • • Go southwestern by adding a strained 10-ounce can of diced tomatoes and green chiles (such as Ro-Tel) or a generous cup of your favorite salsa, drained. Use Cheddar and Jack cheeses in the sauce. • Smoke it up by frying 2 diced strips of bacon in the skillet before adding the milk. Skip the butter completely. • Add 8 ounces frozen vegetables (your choice) to the pasta pot about 5 minutes before pasta is done. Since the water will take a little time to come back up to a boil, increase the cooking time by a minute or two. • Don't laugh, but a couple of diced hot dogs, cooked in the butter then removed until you stir it back in with the cooked pasta, makes for a surprisingly delicious twist. Use organic, kosher, or even tofu pups. • Make it secretly healthy by stirring a 10-ounce package of frozen butternut squash puree, defrosted, into the cheese sauce just before adding the pasta.

SKILLET MAC & CHEESE



Skillet Mac & Cheese image

This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. -Ann Bowers, Rockport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cups uncooked elbow macaroni (about 8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound process cheese (Velveeta), cubed
Optional toppings: fresh arugula, halved cherry tomatoes and coarsely ground pepper

Steps:

  • Cook macaroni according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.

Nutrition Facts : Calories 600 calories, Fat 37g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1185mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.

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