Herb Crusted Cast Iron Mac and Cheese
Sharp cheddar and nutty gruyere melt into a silky sauce for this cast iron mac and cheese, finished with a herb flecked crunchy topping.
Baking mac and cheese in a cast iron skillet gives the edges a deeper color and a slightly crisp bite that a glass dish cannot match. A simple roux thickens the cheese sauce before it meets the pasta, and a mix of panko and fresh herbs on top turns golden and fragrant in the oven. Let it sit a few minutes after baking so the sauce sets slightly.
Ingredients
Method
Tap a number to mark a step doneHeat the oven to 375F and cook the elbow macaroni in salted boiling water until just shy of al dente, then drain.
Melt the butter in a large oven-safe cast iron skillet over medium heat, whisk in the flour, and cook for 1 minute until the mixture smells slightly toasted.
Gradually whisk in the whole milk, a little at a time, until smooth, then simmer for 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
Remove the skillet from the heat and stir in the cheddar and gruyere, garlic powder, salt, and pepper until the cheese melts into a smooth sauce.
Fold the drained macaroni into the cheese sauce in the skillet, stirring until every piece is coated.
In a small bowl, mix the panko, thyme, and parsley, then scatter the mixture evenly over the top of the macaroni.
Bake for 20 to 25 minutes until the topping is golden and the sauce is bubbling around the edges.
Let the skillet rest for about 5 minutes before serving so the sauce has a chance to thicken slightly and set.
Kitchen note
Shred the cheese yourself off the block rather than using pre-shredded bags, since the anti-caking coating on bagged cheese can make the sauce grainy.
