Cast Iron Mac and Cheese
Creamy and classic with a little bit of crunch on top.
Equipment
- 1 Dutch Oven (or oven safe dish)
Ingredients
- 3 cups pasta preferably small shells or similar
- 2 tbsp butter
- 2 tbsp flour
- 14 oz chicken broth
- 2 oz milk
- 1½ cups shredded cheddar cheese
- ½ tsp garlic powder
- 1 tbsp dehydrated onion
- ½ tsp salt
- ¼ tsp pepper
- ½ cup bread crumbs
- 2 tbsp grated parmesan cheese
- cooking spray
Instructions
- Preheat the oven on broil.
- Cook the pasta according to the package directions and drain it.3 cups pasta
- In a dutch oven, melt the butter over medium heat. Once the butter is melted, whisk in the flour and continue to whisk until it begins to brown. This should take about a minute and a half.2 tbsp butter, 2 tbsp flour
- Slowly pour in the chicken broth and milk while still whisking. Simmer your sauce while whisking until it begins to thicken, 3-5 minutes.14 oz chicken broth, 2 oz milk
- Add the garlic powder, onion, salt and pepper.½ tsp garlic powder, 1 tbsp dehydrated onion, ½ tsp salt, ¼ tsp pepper
- Remove the pot from the heat. Stir in the shredded cheese until completely melted and then fold in the pasta.1½ cups shredded cheddar cheese
- Sprinkle the breadcrumbs and parmesan cheese on top and spray with cooking spray. Transfer it to the oven under the broiler to toast the topping (this should only take about 90 seconds so don’t walk away!)½ cup bread crumbs, 2 tbsp grated parmesan cheese, cooking spray
Notes
If you use a regular pot rather than a dutch oven, transfer the mac and cheese to an oven-safe casserole before topping it off with breadcrumbs and parmesan. Then top it, spray it and broil it.