Alright y’all. As promised, I’m sharing this homemade Mac & Cheese recipe. The key to this recipe is baking with a Deep Dish Cast Iron skillet. Cast Iron skillets are great because they heat evenly. Food cooks faster without the headache of adjusting temperature. Another important thing to keep in mind when making this is the quality of cheese. I’m not saying break the bank, but buy a good quality cheese. It is time consuming, but shredding your own cheese provides a better result. Some of the pre-shredded cheeses contain fillers that make it nearly impossible for the cheese to melt properly. If you do buy shredded cheese, use a “creamy-melt” or the cheese available in the deli area. Let’s get into it!
- 2 32oz containers of chicken stock
- 1 box of elbow macaroni noodles (more or less depending on how much you’re making)
- 8-9 cups of your favorite cheese (I use Mozzarella, Cheddar, Sharp Cheddar & Monterey Jack)
- 3 eggs
- 3/4 cup of sour cream (add more if needed)
- 2 cups of whole milk
- 1 1/2 cup of heavy cream
- Salt & Pepper to taste (don’t add too much salt. Cheese is naturally salty)
- 1 stick of butter
The first thing you want to do is boil your noodles in the chicken stock. You don’t want to cook the noodles completely because they will cook more in the oven. Just make sure they are tender. Drain noodles. Add noodles to a large bowl and add your butter–stir lightly. Add the sour cream and mix in. At this point, you want to make sure the noodles are coated well in sour cream and the mixture is nice and creamy. If you need to add more sour cream, go for it. Next, add a little salt and pepper. Then add about 2-3 cups of cheese to the mixture and stir. Set aside and grab another bowl. In your fresh bowl, add the eggs, milk, and heavy cream and whisk together–set aside
Next, grease your Cast Iron really well with butter or olive oil to prevent sticking. Once completed, add a layer of the macaroni mixture to the skillet, then a layer of cheese, and then pour in some of the milk mixture and repeat this process two more times. You want to add about a cup or so of the milk mixture at a time. When you get to your final layer of cheese, make sure it covers all of the noodles. You really want to be heavy handed on the top layer of cheese. It needs to brown nicely in the oven. Bake on 375 for 50 minutes to 1 hour. If you want to check if the macaroni is done, stick a spoon in the corner of the skillet and lift. If you see the milk mixture is still a little runny, that means you need to bake a little while longer. Bake 10 extra minutes at a time until the mixture is no longer runny or to your desired texture.
Think of this recipe as a lasagna. All you’re doing is layering. You should have 3 layers of noodles, cheese, and milk mixture by the time you are done. If you are using a regular Cast Iron skillet and not a deep dish, you will only have 2 layers. I suggest reserving 1 cup of the milk mixture if using a regular Cast Iron. This is a recipe you can’t ruin. You can use as much cheese as you want. The only step I recommend following exactly is the milk mixture. If you use less cheese than recommended , you may want to cut down on the amount of milk and cream you use because you don’t want it to come out soupy. But honestly, if you’re not going to use a lot a cheese, don’t bother making this. It is not meant to be healthy, it’s meant to taste good! If you try this recipe, take a picture and tag me! I hope you enjoy!