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From scratch cast iron man n’ cheese

From-Scratch Cast Iron Mac ‘n Cheese

This mac ‘n cheese recipe is made from wholesome ingredients. Whether you are an adult or a child, it’s the perfect comfort in a bowl. Use fresh-milled flour bread crumbs for an added boost of nutrition.
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Ingredients Method Notes

Ingredients
  

Pasta
  • 16 oz Macaroni or Cavatappi Pasta
  • 2 tsp Salt (for pasta water)
Creamy Cheesy Sauce
  • 3 tbsp Grass-Fed Butter (unsalted)
  • 3 1/2 tbsp Fresh-milled Soft White Wheat Flour (or use all-purpose flour)
  • 2 cups Whole or Raw Milk
  • 1 cup Heavy Cream
  • 1 tsp Ground or Dijon Mustard
  • 2 cloves Fresh Garlic, minced (or garlic powder)
  • Salt & Pepper (to taste)
  • 8 oz Mild or Sharp Yellow Cheddar Cheese (grated)
  • 8 oz White Cheddar Cheese (grated)
For the Top
  • 1/2 cup Parmesan Cheese (shaved)
  • 4 tbsp Grass-fed Butter or Olive Oil (unsalted)
  • 1 cup Breadcrumbs (see directions in the post)

Method
 

  1. Cook the pasta - In a medium saucepan, bring the water to a boil, add the salt and then drop the pasta into the pan. Cook according to the directions on the package but just 1–2 minutes shy of al dente. Drain—don’t rinse.
  2. Make the roux: Melt the butter in your 10-inch skillet over medium heat. Whisk in the flour and cook for about 1 - 2 minutes. It should be pasty.
  3. Add the dairy: Slowly whisk in the milk and cream. Cook, whisking frequently, for 5 - 7 minutes, until slightly thickened. It will be creamy.
  4. Add the Dijon/mustard, garlic, nutmeg, pepper and salt.
  5. Turn off the heat and gradually stir in the cheeses until completely melted and smooth.
  6. Now, stir in the cooked pasta.
  7. Top with Parmesan cheese. If using breadcrumbs, toss them with melted butter and sprinkle over the top.
  8. Bake at 350° F for 20 minutes, until bubbling and golden.
  9. For a more deeply browned top, turn the oven to the broil setting for 1 - 2 minutes at the end.

Notes

  • Use whatever cheese you have on hand. You want ones that melt really creamy like Cheddar, Gruyère, Pepper Jack or Fontina cheese. Grate the cheese with a box grater. Bagged cheese has caking agents in them and for one, they are not good for us and for two, they won’t melt as well. Sometimes, your cheese sauce can become grainy as a result of bagged cheese.
  • If using all-purpose flour, back the flour for the roux down to 3 tablespoons.
  • Try making your own bread crumbs. You can buy store bought but the homemade are so much better.