Mac & Cheese in a Cast Iron Skillet

mac and cheese in a cast iron skillet

4 servings


Béchamel Sauce

  • 2.5 tbsp butter
  • 1/8 cup all-purpose flour
  • 2 cups whole milk
  • 1 egg yolk
  • 1 tsp salt
  • 1/4 tsp nutmeg


Mac & Cheese

  • 2 cups Béchamel
  • 1 package cooked elbow pasta
  • 2 cups white cheddar
  • 1/2 cups mozzarella
  • 1/2 cups breadcrumbs
  • 2 tbsp butter
  • salt 
  • pepper



  1. Boil up the milk (carefully to avoid boiling over). 
  2. Melt the butter a pot and insert the flour, stir.
  3. Add milk a little at a time using a ladle and stir thoroughly to avoid lumps and burns.
  4. Add salt, nutmeg and the egg yolk.
  5. Add the sauce to the macaronies and stir.
  6. Add the cheese and taste with salt and pepper.
  7. Pour the macaronies into a cast iron skillet or another form.
  8. Spread the breadcrumbs on top of the macaronies and spread bits of butter on top of the breadcrumbs.
  9. Bake in the oven at the highest temperature possible until the top is golden brown. 



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