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Close-up of creamy Baked Macaroni and Cheese in a black cast iron skillet with stringy cheese and golden-brown spots.

Baked Macaroni and Cheese: The Ultimate Ultra-Creamy Cast Iron Skillet Recipe

This Baked Macaroni and Cheese features tender elbow pasta submerged in a thick, velvety evaporated milk cheese sauce. Baked in a cast iron skillet for a bubbling crust with toasted golden-brown spots and crispy edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Elbow Macaroni 454g
  • 4 tbsp Unsalted Butter 56g
  • 1/4 cup All-Purpose Flour 30g
  • 12 oz Evaporated Milk 355ml
  • 1 tsp Dry Mustard Powder 5g
  • 1/2 tsp Smoked Paprika 2.5g
  • 4 cups Sharp Yellow Cheddar 450g, freshly grated
  • 2 cups Monterey Jack Cheese 225g, freshly grated

Equipment

  • 1 12-Inch Cast-Iron Skillet Ensures even heat and crispy edges.
  • 1 Large saucepan For preparing the cheese sauce.
  • 1 Whisk To create a smooth, lump-free roux.

Method
 

Prepare the Pasta
  1. Cook macaroni in salted boiling water for 2 minutes less than the 'al dente' package directions. Drain and set aside without rinsing.
Make the Cheese Sauce
  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until nutty but not browned.
  2. Slowly whisk in evaporated milk. Add mustard powder and paprika. Simmer until the sauce is thick and glossy, coating the back of a spoon.
  3. Reduce heat to low. Stir in 3 cups of the cheese blend until completely smooth and velvety.
Bake in Skillet
  1. Fold pasta into the sauce and transfer to the cast iron skillet. Top with remaining cheese, pushing it to the edges.
  2. Bake at 400°F (200°C) for 15-20 minutes. Broil for 2-3 minutes at the end to achieve golden-brown toasted spots.

Notes

Use block cheese for a glossy melt.
Don't overcook the pasta initially as it bakes in the sauce.