10 Apr 2015

Cast Iron Macaroni and Cheese

by | posted in: food, The Charming South Kitchen, Uncategorized | 0

Cast Iron Macaroni and Cheese

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.

 

 

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Cast Iron Macaroni and Cheese
Author: 
Recipe type: Main Dish
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Southern, baked, double the cheese, heavy cream - how delicious!
Ingredients
  • 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
Instructions
  1. Cook pasta according to directions. Cook with oil and salted water - so your pasta doesn't clump together.
  2. In a 10 inch cast iron skillet, melt butter over medium heat. Add in flour and whisk together until no clumps remain.
  3. Add in milk and cream and spices.
  4. Add in sharp cheddar.
  5. When all is blended together, fold in pasta.
  6. When pasta is all coated, sprinkle on Italian bread crumbs.
  7. Cut the butter in tiny pieces and place on top of the pasta.
  8. Sprinkle on Parmesan cheese.
  9. Bake at 400 for about 20 minutes until cheese on top is melted and browned.
17 Dec 2010

Baked Macaroni and Cheese

by | posted in: Uncategorized | 1
Very warm comfort food that has a deep rich flavor. One of my favorite things. Wish it was healthier – but at least it is yummy and comforting.

4 cups medium shells (almost a whole box)
5 Tablespoons unsalted butter
¼ cups flour
2-½ cups skim Milk
2 teaspoons dry Mustard
1 egg
1 pound cheese, I used sharp cheddar and an italian blend
½ teaspoons Salt (and don’t forget to salt the water when boiling the pasta)
1/2 tsp dijon mustard
½ teaspoons ground pepper
Optional Spices: Paprika, hot sauce (which I put some in)

Cook pasta till firm and drain. Melt butter and add flour and stir for 5 minutes. Don’t let it burn. Add spices and milk, stir until combined. Add cheese and everything else. Dump in the pasta and stir. Put into an oven-proof pan at 350 for about 25 minutes. I topped mine with homemade croutons and parm cheese.

Delicious!