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spoonful of creamy cast iron mac and cheese made with 5 cheeses.
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5 from 1 vote

Cast Iron Mac and Cheese

This roux-based cast iron skillet mac and cheese is made from a blend of 5 cheeses - white cheddar, gouda, mozzarella, colby jack and just a touch of Velveeta! Ready in 30 minutes, serves 6.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 938kcal

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
  • ½ cup sour cream
  • 1 cup heavy cream
  • 3 tablespoons flour
  • 3 tablespoons salted butter
  • ¼ teaspoon black pepper
  • ¼ cup seasoned breadcrumbs optional

Instructions

  • Preheat your oven to 375° F and boil the elbows in salted water for 8-9 minutes (until al-dente). Drain and rinse the macaroni under cold water. Set aside.
  • Prepare the roux by melting the butter in the cast iron 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. Use a rubber spatula to fold in the shredded cheddar, gouda and colby jack into the mixture. Season with black pepper.
  • Add the elbows to the cheese sauce and toss until they're evenly coated. 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 just until the breadcrumbs are toasted.
  • Let the mac and cheese cool slightly before serving and sprinkle with some fresh chopped parsley.

Notes

  • 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.
  • Don't overbake! Just enough time to toast the top is all you need. The longer you bake, the less creamy it will be.

Nutrition

Calories: 938kcal | Carbohydrates: 69g | Protein: 40g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1129mg | Potassium: 418mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1829IU | Vitamin C: 1mg | Calcium: 836mg | Iron: 2mg