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.
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Servings: 8 Servings
Calories: 622kcal
Ingredients
- 16 Ounces Pasta
- ¼ Cup Butter
- ¼ 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
- ½ Teaspoon Black Pepper
- ½ 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
Serving: 1Serving | Calories: 622kcal | Carbohydrates: 35g | Protein: 32g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1411mg | Fiber: 1g | Sugar: 10g