Iron Skillet Mac & Cheese Recipe
creamy cheese sauce, cheddar, gruyère crust
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Ingredients
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Pasta & Seasoning
Cheese Sauce
Topping & Finish
Method
Pasta & Seasoning
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions), about 6-7 minutes. Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.
Cheese Sauce
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (cook out the raw flour).
Add milk and cream
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; continue to cook, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Finish sauce
Lower heat to low. Stir in 2 ounces softened cream cheese until smooth. Add 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground mustard, 1/2 teaspoon black pepper, and 1/2 teaspoon hot sauce if using. Remove from heat. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded gruyère, a handful at a time, stirring until melted and smooth. If sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to reach a creamy consistency.
Taste and adjust seasoning with additional salt (if needed) and pepper.
Assemble & Bake
Combine pasta and sauce
Add drained pasta to the warm cast-iron skillet. Pour the cheese sauce over the pasta and fold gently to combine, ensuring pasta is evenly coated. Smooth the top with a spatula.
Prepare topping
In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1 tablespoon chopped parsley (optional). Sprinkle the breadcrumb mixture evenly over the pasta. Top with 1/4 cup grated gruyère to create a gratin crust.
Bake
Place the skillet in the preheated 425°F (220°C) oven and bake until the topping is golden brown and the cheese bubbles at the edges, 12–15 minutes. For an extra-crispy, browned crust, broil on high for 1–2 minutes—watch carefully to avoid burning.