A cast iron skillet is the perfect choice for this macaroni and cheese because you can make the sauce and bake the pasta in that one pot. Less dishes!
Yield: 4 servings
Active Time: 20 minutes Start to Finish: 1 hour
For this recipe you’ll need:
1/2 pound short pasta
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon nutmeg
2 1/2 cups milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 pound shredded cheese (American or cheedar or your other favorites!)
1/2 cup panko breadcrumbs mixed with 1 tablespoon grapeseed oil
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, toss with a splash of oil to prevent sticking and place in large bowl.
Heat an 8- or 9-inch cast iron skillet over medium heat, and add the butter.
Once the butter has melted, whisk in the flour to create a roux. Cook, stirring, for 1 to 2 minutes. Add the nutmeg and cook for an additional 30 seconds.
Gradually whisk in the milk. Bring to a boil and reduce the heat to a simmer. Cook on low heat for about 5 minutes. Season with salt and pepper to taste.
Remove from the heat and whisk in the cheese until melted.
