Cast Iron Mac and Cheese

Name: Cast Iron Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound elbow macaroni; 1 cup colby jack, shredded; 1 cup gouda, shredded; 1 cup sharp white cheddar, shredded; 1 cup mozzarella, shredded; 4 ounces velveeta, cut into cubes; 1/2 cup sour cream; 1 cup heavy cream; 3 tablespoons flour; 3 tablespoons salted butter; 1/4 teaspoon black pepper; 1/4 cup of seasoned breadcrumbs (optional)

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One skillet, 5 cheeses, 30 minutes! This easy, baked cast iron mac and cheese is made from a blend of white cheddar, gouda, mozzarella, colby-jack and Velveeta! Yields 6 rich, creamy servings!

Once you master this classic mac and cheese recipe, you’ve got to try my brie and cheddar mac and cheese! It’s a roux-based mac and cheese with a slightly tangier taste.

large spoonful of creamy cheese mac and cheese prepared in a cast iron skillet

Why you’ll love this recipe

This mac and cheese comes together so quickly! The cheese sauce is prepared in the same skillet that the mac and cheese is baked in, and contains 5 different cheeses!

Sharp cheddar – top choice for mac and cheese because of its distinct flavor and smooth, melty texture.
Gouda – another great melting cheese that has a nutty, slightly-sweet taste.
Colby-jack – a blend of colby and monterey jack cheeses that melts perfectly and has a mild taste.
Velveeta – although not actual cheese, it’s great for melting and has a creamy, velvety texture.
Mozzarella – soft cheese with a delicate-taste and has an elastic-like texture when it melts.

Feel free to switch up the cheeses or omit what you don’t have on hand.

Commonly asked questions

Can you make baked mac and cheese in a cast iron skillet?

Absolutely! What’s great about cast iron is that you can use it on the stovetop to make the sauce and then bake the assembled mac and cheese in the oven.

Is this a one-pot recipe?

Technically no, because the macaroni is boiled in a separate pot. However, all of the other recipe steps are performed in the same skillet.

When boiling the macaroni, do you boil the water before adding the macaroni?

Yes, it’s important to boil the water before for adding the macaroni. The longer the macaroni sits in water, the less al-dente it will be.

Why does the macaroni have to be al-dente?

The term al-dente describes pasta that is ‘firm to the bite’ in Italian. Aside from personal preference, the macaroni is cooked al-dente for practical reasons. It needs to hold up to being mixed into the heavy cheese sauce.

ingredients needed to make cast iron 5 cheese mac and cheese

Ingredients you’ll need

Don’t worry if there’s an ingredient that you’re missing on this list! Substitutes are listed further down in the post.

Macaroni – elbow macaroni or cavatappi are my favorites for mac and cheese
Cheeses: sharp white cheddar, gouda, colby jack and mozzarella. I recommend shredding on your own cheese. Bagged, pre-shredded cheeses don’t melt as well.
Velveeta cut into cubes – listing it separately since it’s technically not cheese. It’s optional, but makes the mac and cheese extra velvety and creamy!
Other dairy: heavy cream, sour cream (added for creaminess), salted butter
Pantry staples: all-purpose flour, seasoned breadcrumbs (optional)
Herbs and seasonings: fresh parsley and black pepper

Refer to the recipe card for exact measurements.

Instructions

Preheat your oven and boil the elbows in salted water, until al-dente. Drain and rinse the macaroni under cold water.
Prepare the roux by melting the butter in the skillet over medium heat. Turn the flame down low and whisk in the flour. Slowly pour in the heavy cream and whisk until the roux is thick and smooth.
Make the cheese sauce by adding the Velveeta to the roux, stir until fully melted. Using a rubber spatula, fold in the cheddar, gouda and colby-jack cheese into the mixture. Season with black pepper.
Toss the cooked elbows in the cheese sauce. Fold in the shredded mozzarella cheese.
Top the mac and cheese with breadcrumbs (optional) and transfer the skillet to the oven. Bake for 10 minutes, or until the breadcrumbs are toasted.
Let the mac and cheese cool slightly before serving and sprinkle with some fresh, chopped parsley.

creamy cheese sauce for mac and cheese in a cast iron pan

process shot showing elbows in a skillet of cheese sauce

Serving suggestions

Serve the mac and cheese on its own or as a side with these other dishes:

creamy baked mac and cheese on a white plate with a cast iron skillet in the background

Substitutions

You don’t have to use all of the cheeses listed. If you’re missing one, just double up on one of the others!

Cheddar cheese substitutions: you can sub out the sharp cheddar and use mild cheddar or extra sharp cheddar if you prefer. Also, color doesn’t matter – orange or white is fine.
Other cheese substitutions: monterey jack can be used in place of colby jack.
Velveeta– if you absolutely can’t stand this product you can omit it. You don’t need to sub anything in its place.
Sour cream ups the creaminess but is also optional. You don’t need to replace it with anything.
Heavy cream can be substituted with half and half or whole milk. The sauce will be a little less rich, but still delicious!
Substitute another pasta for elbows. Cavatappi or shells are both great choices.

Variations

Check out my delicious and creamy brie and cheddar mac and cheese recipe!
For a creamier version of this recipe, skip the baking step and omit the breadcrumbs.
Check out this version of southern baked mac and cheese from my friend Eden at Sweet Tea and Thyme! Rather than a roux, she uses eggs to bind the mac and cheese together!

Equipment

A 12-inch cast iron skillet is highly recommended. You’ll have plenty of space to mix in the macaroni.
If you don’t have cast iron, you can prepare the sauce in a deep saute pan and transfer the mixture to a glass baking dish to bake it in the oven.

Storage

Store leftover mac and cheese in the refrigerator in an airtight container. Reheat in the oven at 350°F for 10-20 minutes or until hot throughout.

Top tips

For best results, here are some tips:

Shredding your own cheese yields the best results. If you have to use bagged cheese, it’s not the end of the world though. Just keep in mind that bagged cheese often contains anti-caking agents which could affect meltability.
Cut the Velveeta into cubes, don’t attempt to shred it for the sake of your fingers. Also, be careful when shredding the mozzarella, it’s very soft.
Don’t overbake the mac and cheese! Just enough time to toast the top is all you need! The longer you bake, the less creamy it will be.

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