Cast Iron Macaroni and Cheese is creamy, cheesy, and baked right in a cast iron skillet until hot and bubbly with a golden top. Cheddar and American cheese make the sauce extra creamy, while sour cream adds even more richness.
This is one of my favorite ways to make homemade macaroni and cheese. The cast iron skillet holds the heat beautifully and gives you those cheesy, golden edges that everyone wants to scoop up first.
Why I Love This Recipe
About the Ingredients ⭐
- Elbow Macaroni: A 16-ounce box makes the base of the mac and cheese.
- Cheese: Cheddar and American cheese make the sauce creamy and extra cheesy. Velveeta can be used instead of American cheese.
- Milk & Heavy Cream: Create the rich, creamy cheese sauce.
- Butter & Flour: Combine to make the roux that thickens the sauce.
- Seasonings: Cayenne pepper, paprika, and black pepper add flavor without overpowering the cheese.
- Sour Cream: Adds extra creaminess and richness.
Be sure to check out the full recipe and ingredient list below
How to Make Cast Iron Macaroni and Cheese
Cook the macaroni: Preheat the oven to 350°F. Cook the elbow macaroni according to the package directions.
Make the sauce: Melt the butter in your cast iron skillet. Add the flour, cayenne pepper, paprika, and black pepper, then whisk until smooth. Slowly pour in the milk and heavy cream.
Add the cheese: Cook over medium heat until the sauce is thick and bubbly. Stir in the sour cream, cheddar, and American cheese until creamy.
Add the pasta: Stir the cooked macaroni into the cheese sauce until evenly coated.
Bake: Bake for 30 minutes, or until the top is golden brown.
Tips I Found Helpful 💙
- Cook the pasta just until al dente: It will continue cooking in the oven.
- Add the milk slowly: Whisk as you pour to keep the sauce smooth.
- Shred your own cheddar: It melts more smoothly into the cheese sauce.
- Keep stirring: Stir the sauce as it thickens so it doesn’t stick or scorch.
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Macaroni and Cheese Recipes I Love
Cast Iron Macaroni and Cheese
Cast Iron Macaroni and Cheese is rich, creamy, and loaded with cheddar and American cheese, then baked until golden brown.
Ingredients
- 16 ounces elbow macaroni
- 16 ounces cheddar cheese, shredded
- 8 ounces American cheese, or Velveeta
- 3 cups milk
- 1 cup heavy cream
- 1 stick (½ cup) butter
- 6 tablespoons all-purpose flour
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F.
- Cook the macaroni according to the package directions. Drain and set aside.
- Melt the butter in a cast iron skillet over medium heat.
- Add the flour, cayenne pepper, paprika, and black pepper. Whisk until smooth.
- Slowly pour in the milk and heavy cream, whisking until combined.
- Cook over medium heat, stirring frequently, until the mixture is thick and bubbly.
- Stir in the sour cream, cheddar cheese, and American cheese until melted and creamy.
- Add the cooked macaroni and stir until evenly coated.
- Bake for 30 minutes, or until the top is golden brown.
Notes
American cheese makes the sauce extra creamy, but you can substitute 8 ounces of Velveeta. For the smoothest sauce, shred the cheddar from a block.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 771Total Fat: 47gSaturated Fat: 27gUnsaturated Fat: 20gCholesterol: 143mgSodium: 816mgCarbohydrates: 62gFiber: 7gSugar: 6gProtein: 31g
I halved the recipe because my skillet wasn’t big enough for all of the original ingredients.
It was delicious! This is definitely a keeper.
What size skillet? 10 or 12 inch?