Three Cheese Cast Iron Skillet Mac & Cheese is the ultimate comfort food! This mouthwatering recipe combines al dente macaroni with a blend of three exquisite cheeses: sharp cheddar, creamy asiago or provolone, and tangy Parmesan in a creamy sauce. Each forkful reveals a perfect balance of cheesy goodness, making this a true crowd-pleaser. Whether you’re hosting a gathering or treating yourself to a cozy night in, our three cheese macaroni and cheese in a cast iron skillet is sure to satisfy your cravings.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Creamy Mac & Cheese Recipe
- Made in a cast iron skillet for crispy edges and easy cleanup.
- Uses a blend of three types of cheese for a rich, multi-dimensional flavor.
- Perfectly seasoned with herbs and spices to enhance the cheesy goodness.
- Quick and simple recipe that can be made on any occasion.
Skillet Mac & Cheese Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Pasta: The base of this dish is a 16-ounce package of your favorite pasta. I recommend using hearty shapes like cellentani, rigatoni, penne, or elbow macaroni noodles to hold the cheesy sauce.
Butter: This will be used to create a creamy roux for the three cheese sauce.
Flour: Also for the roux, use standard all-purpose flour.
Milk and Evaporated Milk: These will be the liquid base of the cheese sauce. The evaporated milk adds a rich, creamy texture to the dish. I used 2% milk, but feel free to use heavy cream, whole milk, or even skim milk.
Corn Starch: Used as a thickening agent for the sauce.
Dijon Mustard: Adds a slight tanginess to balance out the richness of the cheeses.
Chicken Bouillon Granules: Another layer of flavor that enhances the savory taste of this mac and cheese.
Onion and Garlic Powder: For added seasoning and depth of flavor.
Parsley, Salt, Black Pepper, and Red Pepper Flakes: The perfect blend of herbs and spices to complement the cheeses in this dish.
Sharp Cheddar Cheese: Grated and used as the main cheese in the sauce, this adds a sharp, tangy flavor.
Provalone or Asiago Cheese: Also grated and used for its creamy and nutty flavors. Gouda cheese would also be a nice substitution and would make a great Smoked Mac and Cheese.
Parmesan Cheese: Lastly, grated Parmesan adds a salty kick and enhances the overall cheesy taste of the dish.
How To Make Skillet Macaroni and Cheese
[Step 1] Cook pasta al dente in a large pot of salted water, according to the package directions. Drain and rinse with cold water.
[Step 2] In a cast iron skillet, melt butter over medium-high heat then sprinkle with flour over the melted butter. Whisk for about two minutes.
[Step 3] Whisk the cornstarch and evaporated milk together, then slowly whisk the milk and evaporated milx mixture into the roux.
[Step 4] Add the mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, pepper, and red pepper flakes to the milk mixture and stir until the sauce begins to thicken.
[Step 5] Remove from heat and stir in the grated sharp cheddar, asiago, and parmesan cheese until cheese melts.
[Step 6] Add the cooked macaroni to the cheese mixture and stir until the noodles are coated. If desired, place the skillet under the broiler for 1-2 minutes until the top is golden brown.
Helpful Kitchen Tools
How To Store Leftover Homemade Macaroni & Cheese
Store any leftover mac and cheese in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk if necessary to keep the sauce creamy.
Cast Iron Mac & Cheese Recipe Variations
Feel free to add some extra ingredients to this recipe to make it your own! Some popular additions include:
- Cooked bacon or pancetta for a savory twist
- Diced jalapenos or a pinch of cayenne pepper for a spicy kick
- Broccoli or cauliflower for added veggies
- Crumbled crackers or bread crumbs on top for extra crunch
Frequently Asked Questions
Absolutely! You can experiment with different cheeses and cheese varieties to find your favorite blend. Just make sure they are all grated and melting-friendly.
Yes, you can assemble the mac and cheese in the skillet up until step 5, then cover and refrigerate until ready to bake. Add a few extra minutes to the baking time if needed.
Yes, you can use any oven-safe dish for this recipe. Just be aware that the baking time may vary depending on the type of dish used.
Final Thoughts
Three Cheese Cast Iron Skillet Mac & Cheese is the perfect comfort food that combines creamy, cheesy goodness with just the right amount of seasoning. Whether you’re serving it as a main dish or as a side dish, this delicious recipe is sure to be a hit with anyone who tries it. So go ahead and indulge in some warm, gooey, and delicious macaroni and cheese tonight!
More Pasta Recipes
- Olive Garden Fettuccini Alfredo
- Easy Tortellini Bake
- Cheesecake Factory’s Louisiana Chicken Pasta
- Buffalo Wild Wings Chicken Pasta
- Cheesecake Factory Four Cheese Pasta
- Crockpot Olive Garden Chicken Pasta
Three Cheese Cast Iron Skillet Macaroni & Cheese
Three Cheese Cast Iron Skillet Mac & Cheese is the ultimate comfort food! This mouthwatering recipe combines al dente macaroni with a blend of three exquisite cheeses: sharp cheddar, creamy asiago or provolone, and tangy Parmesan in a creamy sauce.
Ingredients
- 16 Ounces Pasta
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3 Cups Milk
- 12 Ounces Evaporated Milk
- 1 Tablespoon Corn Starch
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Chicken Bouillon Granules
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Parsley
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 4 Cups Sharp Cheddar Cheese, grated
- 1 Cup Provolone or Asiago Cheese, grated
- 1 Cup Parmesan Cheese, grated
Instructions
- Cook pasta al dente in a large pot of salted water, according to the package directions. Drain and rinse with cold water.
- In a cast iron skillet, melt butter over medium-high heat then sprinkle with flour over the melted butter. Whisk for about two minutes.
- Whisk the cornstarch and evaporated milk toghether, then slowly whisk the milk and evaporated milx mixture into the roux.
- Add the mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, pepper, and red pepper flakes to the milk mixture and stir until the sauce begins to thicken.
- Remove from heat and stir in the grated sharp cheddar, asiago, and parmesan cheese until cheese melts.
- Add the cooked macaroni to the cheese mixture and stir until the noodles are coated. If desired, place the skillet under the broiler for 1-2 minutes until the top is golden brown.
Nutrition Information:
Yield: 8 Serving Size: 1 ServingAmount Per Serving: Calories: 622Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 116mgSodium: 1411mgCarbohydrates: 35gFiber: 1gSugar: 10gProtein: 32g
