Skillet Macaroni & Cheese

With only a few weeks left in winter, I wanted to share with you some good old comfort food. I mean, lets face it, who doesn’t like a creamy cheesy pasta dish, with a perfectly browned crusty topping, and garnished with fresh herb?

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I have to admit, I was once the mom who bought boxed macaroni and cheese, (don’t tell anyone, but every once in a while, if I know its going to be a busy week, I’ll grab a box of Annie’s.)  We all are to familiar with that weird pack of powdered cheese that it comes with. Then theres the fancier boxes with the packet of squeeze cheese……hmmmm, what is that really?

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But, if you have ever made homemade, its hard to go back, its just sooooo good!

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Most of the popular brands have GMO’s, added synthetic vitamins, and possible MSG. We can eliminate these things by buying good quality ingredients, and organic when possible.

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If you have never made homemade macaroni and cheese, you should defiantly give this a try….You won’t be sorry, and your family will thank you for it.

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Skillet Macaroni and Cheese

Macaroni

  • 1 box elbow macaroni
  • 2 tsp sea salt ( for water)
  • 4-6 quarts of water

Cheese sauce

  • 6 tbsp real butter
  • 6 tbsp unbleached flourBuy organic flour here
  • 3 cups of whole milk
  • 1/2 cup half-n-half
  • 1 tsp sea salt or pink salt
  • 1/2 tsp black pepper
  • a couple dashes of nutmeg
  • 2 cups shredded sharp white cheddar
  • 2 cups shredded gruyere cheese

Topping

  • 2 cups fresh bread crumbs ( or panko bread crumbs could be used)
  • 2 tbsp real butter
  • 1 tbsp fresh parsley for topping, and 1 tbsp reserved for garnish

Directions

  • Preheat oven to 375
  • Grate cheese and set aside
  • In a large sauce pan, bring water and salt to a boil.
  • Boil pasta according to directions on box decreasing the time by about 2 min to assure you pasta is slightly undercooked.
  • strain pasta, and return to the pot.
  • In a small skillet over medium heat add 2 tbsp butter and bread crumbs.
  • Stir for 2-3 minutes.
  • Turn off heat stir in 1 tbsp fresh parsley. Set aside
  • In your cast iron skilletBuy a Cast Iron Skillet here over medium heat  melt the 6 tbsp of butter until bubbly.
  • Whisk in flour and until completely incorporated.
  • Whisk in milk and half-n-half
  • Continue to  stir until the mixture becomes thick and bubbly.
  • Once mixture is thick, lower heat, and stir in salt, pepper, and nutmeg.
  • Stir in cheese until melted.
  • Pour cheese mix over strained pasta, and mix well.
  • Pour back into Iron skillet.
  • Sprinkle bread crumb topping on.
  • Place in oven for 20-25 minutes.
  • When its finished baking, I like to place under broiler on hi for 2-3 min.
  • When it comes out of the oven, garnish with remanding fresh parsley.
  • Enjoy!

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Elke is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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http://www.quadcoptercloud.com/ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Clicking on an Amazon link from http://www.quadcoptercloud.com/ does not increase the cost of any item you purchase.

We will only ever link to Amazon products that we think our visitors may be interested in and appreciate learning more about.

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