Skillet Mac & Cheese with Crumb Crust
Nothing says comfort like a big bowl of cozy, cheesy, saucy mac & cheese! And who doesn’t love a crispy breadcrumb top? But baked Mac & Cheese often loses its creaminess during the baking process. This recipe, made in a cast-iron pan, gives us the best of both worlds: a crispy breadcrumb top and a creamy, cheesy sauce. This dish was made in a 12” cast iron pan and serves 4.
Ingredients
Ingredients:
- 3 cups uncooked macaroni noodles
- ¼ cup butter
- ¼ cup flour
- 2 – 2 ¼ cups milk
- 1 ½ cups medium or sharp cheddar grated
- ½ cup Parmesan Reggiano grated
- ¾ tsp kosher salt
For the breadcrumb topping:
- 1 cup Bread crumbs or Panko crumbs
- 3 tbsp. butter
- ¼ tsp kosher salt
- ¼ tsp pepper
- ¼ cup Parmesan Reggiano grated
Instructions
- Preheat oven to 425°
- Boil pasta in a large pot of salted boiling water. Drain when cooked and set aside.
- Meanwhile, prepare breadcrumbs. Melt 3 tbsp of butter in a small fry pan and add breadcrumbs. Add salt and pepper. Fry over medium heat for 2 minutes. Remove from pan, let cool, and toss with ¼ cup parmesan. Set aside.
- In your cast-iron pan, melt ¼ cup butter over medium heat.
- Once melted, add flour, and stir to make a roux (a foamy/pasty mixture of butter and flour).
- Slowly add 2 cups of the milk while whisking, allowing the sauce to heat up, boil, and thicken.
- Once your sauce is thick and creamy, reduce heat, and add the cheese. Stir until melted. If your sauce is too thick, add a little more milk (usually ¼ cup will do the trick).
- Add salt and pepper to taste.
- Pour cooked pasta into the sauce in the cast-iron pan and stir until blended on low heat.
- Sprinkle prepared breadcrumbs on top and place in the oven on top rack for 7 minutes or until the breadcrumbs are brown and crisp.
Notes
*If you don’t have pre-made breadcrumbs, make your own. Just take 2 slices of bread and pulse in food processor or blender. No food processor or blender? Toast them and crumble by hand.