I’m a huge fan of mac n’cheese! I don’t mean the boxed kind. I mean the made from scratch, baked in the oven mac n’ cheese.
There’s nothing that can beat the flavor of melted cheese over soft elbow macaroni, seasoned just right.
I remember waiting in the kitchen just to be my mom’s taste-tester when she was baking a pan. I always had to get the first bite, even if it was piping hot out of the oven.
There’s not too many foods that I’m as passionate about, so over the years I’ve tried (and tasted) many variations of the recipe.
My Cheesiest Cast Iron Mac N Cheese is by far my favorite! It has just enough cheese to satisfy any cheese enthusiast and enough mac to make the kid in you smile! Enjoy!
THE CHEESIEST CAST IRON MAC N CHEESE
- 1 Lb. Elbow Macaroni Uncooked
- ¾ Cup White Onion Diced
- 1 Tbsp. Minced Garlic
- ½ Cup Butter
- 4 Tbsp. All Purpose Flour
- 1 Cup Half & Half
- 4 Cups Whole Milk
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
- 1 Tbsp. Chopped Basil
- 8 Oz. Cream Cheese Softened
- 2 Cups Sharp Cheddar Cheese Shredded
- 1 Cup Mild Cheddar Cheese Shredded
- 1 Cup Four Cheese Mexican Blend Shredded
- 1 Cup Parmesan Cheese Shredded
Cook macaroni according to instructions on box and the set aside. Preheat oven to 400°. Over medium heat in a large lightly oiled cast iron skillet, brown onions and garlic. Add butter and allow to completely melt. Stir in flour until a roux forms. Stir in half & half, milk, salt, pepper, and basil. Add cream cheese. Stir in mild cheddar cheese, four cheese blend, parmesan cheese, and 1 cup sharp cheddar cheese. Mix in macaroni. Top with remaining 1 cup sharp cheddar cheese. Bake for 20 minutes. Serve while still warm.
If you like cooking in a cast iron skillet as much as I do, then you’ll love this cast iron strawberry shortcake recipe.