My husband would quickly tell you that my favorite meal would either consist entirely of macaroni and cheese or maybe just throw a good medium steak topped with onion and mushrooms on the side for some more protein.
So, since my younger son is teething and longs for soft foods, I decided today would be the day to make some homemade cheesy goodness for their dinner – and to have as a side to some leftover bbq sliders for my husbands dinner.
Cast Iron Macaroni and Cheese
Recipe type: Main Dish
Southern, baked, double the cheese, heavy cream - how delicious!
- 1 box elbow pasta, cooked to al dente according to directions
- ½ stick unsalted butter
- ¼ cup flour
- 1 T dijon mustard
- salt and pepper
- 1½ cup heavy cream
- 1½ cup whole milk
- 7 oz grated sharp white cheddar cheese
- ¼ cup italian bread crumbs
- 2 T cold unsalted butter
- 2 oz shaved Parmesan cheese
- Cook pasta according to directions. Cook with oil and salted water - so your pasta doesn't clump together.
- In a 10 inch cast iron skillet, melt butter over medium heat. Add in flour and whisk together until no clumps remain.
- Add in milk and cream and spices.
- Add in sharp cheddar.
- When all is blended together, fold in pasta.
- When pasta is all coated, sprinkle on Italian bread crumbs.
- Cut the butter in tiny pieces and place on top of the pasta.
- Sprinkle on Parmesan cheese.
- Bake at 400 for about 20 minutes until cheese on top is melted and browned.