Cast Iron Skillet Mac and Cheese

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Make this gooey cast iron skillet mac and cheese when you’re craving a decadent comfort food dinner that comes together in just 45 minutes.

This creamy cast iron skillet mac and cheese might just be our new favorite comfort food! It’s crispy on the outside with an ooey-gooey center, aka baked to perfection.

Now that we’ve lived in Vermont for over a year, it’s about time we made a recipe dedicated to Vermont cheddar cheese. And what better way to celebrate our new home state than with a big skillet of mac and cheese? Served family style, this recipe is a fun dinner for two (with some leftovers, if you have self control) to cozy up with this winter.

What This Recipe Entails

To make our cast iron skillet mac and cheese, you’ll have to boil the pasta, make a cheese sauce, and bake the final dish in the oven. All in all, this recipe should only take about 30 to 45 minutes to make.

• Prep time: 5 to 10 minutes
• Cook time (stovetop): 10 to 15 minutes
• Cook time (oven): 15 to 20 minutes

Cast Iron Skillet Mac and Cheese Ingredients

You don’t need many ingredients to make this easy comfort food dinner:

• Cavatappi
• Vermont extra sharp cheddar cheese
• Gouda
• Butter
• Flour
• Milk
• Salt
• Chives

What makes this mac and cheese so tasty is a blend of high quality Vermont cheddar cheese and gouda! This combination is so delicious – especially if you use a trusted brand like Cabot cheese (our go-to). Make sure to buy the cheese in blocks and shred it yourself for the best melty, gooey texture!

We like to use cavatappi for mac and cheese, since its curly shape is perfect for getting the cheese sauce to cling. But if you prefer shells, macaroni, or other types of pasta, you can easily substitute with your favorite shape.

How To Make Skillet Mac and Cheese

Skillet mac and cheese is a 3 part process: boil the noodles, make the cheese sauce, then combine and bake. It’s super easy and only requires about 20 minutes of hands-on cooking!

Grab your cheese grater and cast iron skillet, then get to work! Here’s how to make our cast iron skillet mac and cheese:

1. First, bring a large pot of salted water to a boil and preheat the oven to 350 degrees F. Then, boil the cavatappi until al dente, according to the package directions.
2. Next, combine the shredded cheddar and gouda in a large bowl until well mixed. Separate out 4 ounces of the cheese blend and set aside – you’ll use this to top the mac and cheese later. Use the remaining 12 ounces to make the cheese sauce.
3. Start making the cheese sauce by building a roux. In a small saucepan, melt the butter over medium-low to low heat. Once melted, sprinkle in the flour and stir constantly in a figure-8 motion until the roux puffs up and turns golden, about 3 to 4 minutes.
4. Now, stir in the milk a little at a time. Stir constantly until the milk is incorporated, making sure it’s steaming before adding more milk, until all the milk has been added.
5. Then, stir in the cheese in batches until fully melted. Keep an eye on the heat and lower it if needed so that you don’t break the sauce. Make sure to stir constantly as you add the cheese.
6. Finally, season the cheese sauce with salt to taste. We typically use unsalted butter, so a pinch of salt helps the flavors pop, but you may not need extra salt if you use salted butter.
7. Now, combine the cheese sauce and cavatappi until the pasta is well coated. Transfer to a 10-inch cast iron skillet, then top with the remaining shredded cheese.
8. Bake until golden brown and lightly crisped on top, about 15 to 20 minutes.
9. Garnish with fresh chives, then serve family style!

Tips For Success

• A roux is what makes the cheese sauce thick and creamy. The key to a successful roux is to keep the heat low – you don’t want to burn the flour – and to keep stirring.
• Make sure to cook the roux for a full 3 to 4 minutes. It’s tempting to call it early, but you need to give it enough time to cook the flour. Otherwise, the flavor or texture of your cheese sauce might not turn out how it should.
• Keep the heat low as you stir in the cheese. The sauce will be hot enough to easily melt the cheese as long as you keep stirring. Bringing the heat up too high could cause it to break.

Serving Suggestions

We like to serve skillet mac and cheese family style by bringing it to the table with a big spoon and digging in! Use small plates or bowls to grab yourself a serving, or just dive right in with a fork if you’re cool sharing a skillet with your partner. (Or if you made this all for yourself – we don’t judge!)

Mac and cheese is quite heavy, so you don’t really need a side to go with it. But if you want to lighten up your meal and add some veggies, we recommend serving this dish with some dressed greens or a side of steamed broccoli.

Since it’s such a simple recipe, we love making this skillet mac n cheese for an easy weeknight dinner. But it also makes a great Thanksgiving side dish, especially for smaller gatherings.

Storing and Reheating

In case you have leftovers (good luck!) you can store mac and cheese in an airtight container in the fridge for up to 4 days.

Reheat single servings in the microwave for about 1 to 2 minutes, stirring halfway through.

Scaling

This recipe is made for a 10 inch skillet, which is enough mac and cheese for about 2 to 3 people. If you want to double the recipe, you can either use two 10 inch skillets, or try making it in a larger baking dish like a 9×13 glass pan. You won’t get the same crisp on the outside as you do from the hot cast iron, but it’ll still be a delicious baked mac and cheese!