03/31/2026
𝐖𝐨𝐮𝐥𝐝 𝐲𝐨𝐮 𝐞𝐚𝐭 𝐭𝐡𝐢𝐬 𝐔𝐥𝐭𝐢𝐦𝐚𝐭𝐞 𝐂𝐫𝐞𝐚𝐦𝐲 𝐌𝐚𝐜 & 𝐂𝐡𝐞𝐞𝐬𝐞?
Starting the week with the ultimate cheese pull. 🧀 This stovetop-to-oven Mac & Cheese is pure comfort food therapy. Rich, sharp, and served right out of the seasoned cast iron for those crispy edges. 🇺🇸
Do you like yours with breadcrumbs or plain? Let me know in the comments! 👇
𝐑𝐄𝐂𝐈𝐏𝐄: 𝐓𝐡𝐞 𝐔𝐥𝐭𝐢𝐦𝐚𝐭𝐞 𝐒𝐤𝐢𝐥𝐥𝐞𝐭 𝐌𝐚𝐜 & 𝐂𝐡𝐞𝐞𝐬𝐞
𝐏𝐫𝐞𝐩 𝐭𝐢𝐦𝐞: 15 mins | Cook time: 20 mins | Serves: 4-6
𝐓𝐡𝐞 𝐆𝐨𝐨𝐝𝐬:
Pasta: 1 lb Elbow Macaroni (cooked 2 mins less than al dente).
The Cheese: 8 oz Extra Sharp Orange Cheddar & 6 oz Gruyère (grate it yourself for the best melt!).
The Roux: 4 tbsp Unsalted Butter & 1/4 cup All-Purpose Flour.
The Liquid: 2 cups Heavy Cream & 1 cup Whole Milk.
Seasoning: 1 tsp Garlic Powder, 1 tsp Smoked Paprika, ½ tsp Ground Mustard, Salt & Black Pepper to taste.
The Crunch: ½ cup Panko breadcrumbs tossed with 1 tbsp melted butter and fresh parsley.
𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝:
𝐁𝐨𝐢𝐥: Cook pasta in salted water until just underdone. Drain and set aside.
𝐑𝐨𝐮𝐱: In your 10-inch cast-iron skillet, melt butter over medium heat. Whisk in flour for 1–2 minutes until it smells slightly nutty.
𝐂𝐫𝐞𝐚𝐦: Slowly stream in the heavy cream and milk, whisking constantly until thickened and bubbly.
𝐌𝐞𝐥𝐭: Turn heat to low. Fold in your seasonings and 3/4 of your shredded cheese. Stir until a glossy, liquid gold forms.
𝐂𝐨𝐦𝐛𝐢𝐧𝐞: Fold in the macaroni until every noodle is smothered.
𝐓𝐨𝐩 & 𝐁𝐫𝐨𝐢𝐥: Sprinkle the remaining cheese and the buttery Panko on top. Pop the skillet under the broiler for 2–3 minutes until bubbling and golden brown.
𝐅𝐢𝐧𝐢𝐬𝐡: Garnish with fresh parsley and red pepper flakes. Serve immediately.
