So I bought my first cast iron skillet over the summer and I basically make everything in it (that and my Instapot). So, a few weeks ago, in preparation for the move and trying to deplete leftovers and whatever was left in the fridge, I decided to do a cast iron Mac and Cheese. And it was DELISH!

The base for my recipe came from this simple one, but I tweaked it slightly based on what I had. I think that my version looks (and tasted) creamier than what was shared, and likely even more unhealthy! So, if you are looking for something healthy, I do not recommend this recipe.

Ingredients:

6 tablespoons Butter
2 cups of Milk
1 cup of Bread crumbs
1/3 cup all purpose Flour
1 cup of Heavy cream
1.5 cup Mozzarella cheese (shredded)
1 Mexican cheese (shredded)
1 pound Small pasta noodles of your choice
3 cloves fresh Garlic
Salt and Pepper and Garlic Powder to taste

Step 1: Start by melting the butter in skillet on medium heat and then slowly add in and mix the flour, salt pepper and garlic powder. Stir until thicken and a slightly darker color brown

Step 2: In separate pot bring water to boil and cook pasta. Meanwhile, add milk and heavy cream slowly to the skillet while mixing. Keep heat at medium to bring all to a slight boil and until creamy. Then turn heat off until pasta is ready.

Step 3: Add cheese and garlic and mix into sauce on skillet while heat is off.

Step 4: Add cooked pasta to skillet and mix until pasta is evenly covered with sauce.

Step 5: Sprinkle breadcrumb over top and place in oven on broil for just enough time to brown the breadcrumbs.