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I’m a huge fan of cast iron man and cheese! I love how it’s made-from-scratch and then baked in the oven.
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.
Cast iron mac and cheese has a timeless appeal that transcends age, culture, and culinary preferences. While the classic blue box version may hold a special place in our hearts, it’s time to take this beloved dish up a notch.
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Enter cast iron macaroni and cheese—an indulgent twist on a classic that offers a crispy, golden crust and a creamy, cheesy interior that will leave you craving for more.
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.
The Magic of Cast Iron
Before we dive into the delicious details of this dish, let’s talk about the magic of cooking in cast iron. Cast iron pans are renowned for their even heat distribution and retention, making them ideal for dishes that require a crispy, golden top like mac and cheese. The pan’s ability to maintain a consistent temperature ensures that every bite is cooked to perfection, from the crispy edges to the creamy center.
Cast iron mac and cheese offers a delightful blend of crispy and creamy textures that make it an instant crowd-pleaser. Whether you’re preparing it for a cozy night in or as a side dish for a summer barbecue, this dish will evoke nostalgia while satisfying your taste buds. So, grab your cast iron skillet, gather your ingredients, and get ready to savor the comfort and flavor of this classic with a twist.
My Cheesiest Cast Iron Mac and 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.