Skillet Macaroni and Cheese

Macaroni and cheese is comfort food at its finest. Nothing beats homemade!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Keyword: homemade macaroni and cheese, skillet macaroni and cheese, skillet macaroni and cheese recipe

Servings: 8 servings

6 tablespoon real butter
6 tablespoon unbleached flour
3 cups of whole milk
¾ cup half-n-half
1 teaspoon sea salt or pink salt add more salt if needed
½ teaspoon black pepper add more if needed for taste
A couple dashes of nutmeg only if you are using the white cheese that is suggested.
2 cups shredded sharp white cheddar
2 cups shredded gruyere cheese

1-½ cups bread crumbs Italian panko is what I used. If using plain panko add some salt and pepper.
4 tablespoon real butter
1 tablespoon fresh parsley for topping and 1 tablespoon reserved for garnish

Preheat oven to 375.
Grate cheese and set aside.
In a large saucepan, 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 tablespoon butter and bread crumbs.
Stir for 2-3 minutes.
Turn off heat stir in 1 tablespoon fresh parsley. Set aside.
In your cast iron skillet over medium heat melt the 6 tablespoon 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 it's 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.

If you would like to make this with cheddar cheese eliminate the nutmeg.