Sunday, September 23, 2012

Cast Iron Mac and Cheese

There is sort of a funny story to this recipe. While my boyfriend was out playing frisbee, I fell asleep on the couch watching some show. I couldn't even tell you what it was. When he came back (and I was still asleep), the TV show was showcasing a restaurant in New York that only serves mac and cheese in individual cast iron bowls. When I finally woke up, he was in the middle of making this. He said the show inspired him and cast iron mac and cheese sounded too good to pass up. :D

Box (12 to 14.5 oz.) pasta
1 Tbsp. butter
1 1/2 c. milk
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. salt
2 to 2 1/2 c. grated cheese (used 1 c. American and 1 1/2 c. Colby jack)
4 to 5 Tbsp. flour

1. Preheat broiler. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to the package directions.

2. While the pasta cooks, make the cheese sauce. Heat a large cast-iron skillet over low heat. Melt the butter in the pan. Let it foam, and begin to brown.

3. Pour in the milk, then add the mustard, paprika, and salt, and whisk together.

4. Set aside 1/2 cup of the grated cheese for topping. Begin to add the rest of the cheese to the skillet, small portions at a time, whisking vigorously between each.

5. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful. Stop added when it becomes nice and thick. Continue to cook the sauce, whisking constantly.

6. Add cooked, drained pasta to the skillet. Mix until the pasta is completely covered with sauce.

7. Sprinkle the top with the grated cheese.

8. Broil until top is browned and bubbly, 4 to 6 minutes.

9. Stuff face!

Original Recipe

Might also enjoy:
Homemade Tomato Sauce
Italian Pie

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