3 Cheese Cast-Iron Skillet Mac & Cheese

First of all I want to thank Chef Ashley for sharing her Grandmother’s recipe. Secondly, I’ve never had a more oooey gooey Mac & Cheese in my life. I can recall maybe a handful of times I’ve eaten homemade mac & cheese other than out of a Kraft box. Isn’t that sad, when it’s so easy to make. We are preparing the roux in the cast iron skillet...why, because cast iron heats up evenly and quickly. Serves 4-6 Total Time: under 30 minutes.

Ingredients: 

1/2 cup unsalted butter 
1/4 cup flour 
1 cup whole milk 
Sea salt, to taste 
4-5 oz (1/3rd of a 16oz box) velveeta cheeses, cubed
1 8oz pkg cream cheese, cubed
8 oz (1/2lb) cooked large macaroni 
Season salt and pepper, to taste 
12 oz shredded sharp cheddar cheese 

Directions: 

Prepare your large macaroni al dente per package instructions. Drain and set aside. Preheat oven to 350F. 

While the pasta is cooking heat your cast iron skillet over medium heat. Once hot melt the butter then stir in the flour with a flat whisk. While whisking slowly add in the whole milk. Salt, to taste. Then add in the cubed velveeta and cubed cream cheese, whisk until smooth. Add in the season salt and pepper, to taste, then the cooked macaroni, mix well. 

Top with the shredded sharp cheddar cheese and place in preheated oven until cheese melts. Serve hot with your favorite chicken recipe. Easy Peasy!