Cast Iron Mac & Cheese Recipe
Mac and cheese is the culinary equivalent of a warm hug. But when you elevate it with a cast iron skillet, a trio of gourmet cheeses, and a golden breadcrumb crust, it transforms into a dish worthy of your finest dinnerware—or your coziest couch night. This skillet mac and cheese recipe strikes the perfect balance between gourmet and comfort, making it a must-try for any home chef.
How To Make Cast Iron Mac & Cheese
Ingredients
Serves 4
8 oz dry pasta (macaroni or shells)
1 thick slice sourdough bread, crust removed
1 large garlic clove, peeled and halved
1 tsp chopped fresh thyme leaves
2 tbsp extra-virgin olive oil
4 tbsp unsalted butter, divided
2 tbsp all-purpose flour
3 cups whole milk
Coarse kosher salt
Pinch of cayenne pepper
Freshly cracked black pepper, to taste
1.5 cups (6 oz) grated sharp white cheddar, divided
1.5 cups (6 oz) grated Gruyère, divided
¾ cup (¾ oz) grated Parmesan, divided
Instructions
1. Preheat and Prep
Preheat your oven to 450°F (232°C).
Line a baking sheet with foil and set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, about 5–7 minutes.
Drain and set aside.
3. Prepare the Breadcrumbs
Tear sourdough bread into large pieces and place in a food processor.
Add garlic and pulse until finely chopped.
Transfer to a bowl, stir in thyme and ¼ cup Parmesan, then drizzle with olive oil.
Mix until breadcrumbs are evenly coated.
4. Make the Cheese Sauce
Warm milk in a saucepan over low heat or in the microwave.
In a separate large pot, melt 2 tbsp butter over medium heat.
Whisk in flour and cook for 1–2 minutes until smooth.
Gradually add warm milk, whisking continuously to prevent lumps.
Season with salt, cayenne, and black pepper.
Simmer, stirring occasionally, for about 10 minutes until thickened.
Remove from heat and stir in 1 cup cheddar, 1 cup Gruyère, and remaining ½ cup Parmesan until melted and smooth.
5. Combine Pasta and Sauce
Add cooked pasta to the cheese sauce, stirring to coat evenly.
6. Assemble in Skillet
Melt remaining 2 tbsp butter in a 10-inch cast iron skillet over medium heat.
Pour in the mac and cheese mixture, spreading evenly.
Top with remaining cheddar and Gruyère cheeses.
Sprinkle prepared breadcrumbs over the top.
7. Bake to Perfection
Place the skillet on the prepared baking sheet and bake for 10–15 minutes, until the top is golden brown and bubbling.
Let rest for 5 minutes before serving.
Tips for Success
Cheese Selection: Feel free to experiment with different cheeses like Fontina or smoked Gouda for a unique flavor profile.
Breadcrumbs: For extra crunch, toast the breadcrumbs in a dry skillet before adding to the mac and cheese.
Serving: Garnish with fresh herbs like parsley or chives for added color and flavor.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While macaroni and shells are traditional, feel free to use penne, fusilli, or any pasta shape you prefer.
How can I make this dish ahead of time?
Prepare the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 5–10 minutes to the baking time.
Can I make this recipe gluten-free?
Yes, substitute gluten-free pasta and use a gluten-free flour blend for the roux. Ensure your breadcrumbs are also gluten-free.
What can I use instead of sourdough for the breadcrumbs?
Any crusty bread like French or Italian bread works well. Even panko breadcrumbs can be used in a pinch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Can I freeze this mac and cheese?
Yes, assemble the dish without baking, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
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