SKILLET MAC AND CHEESE
I have something fascinating (and delicious) to share with you today! I’m beyond excited about it, dear readers. My good friend, Daniel Shumski, released his second book on the market yesterday, and it’s fantastic! The book is titled “Will It Skillet?” (a continuation to his previous publication, Will It Waffle?, LOL The book is one I love the title!) and contains 53 simple recipes that can be prepared using a cast iron pan. This is ideal for cooking at home during the week and cooking, but If you’re a frequent camper, the book should be a great resource. He’s allowed me to present some of his recipes in the book, which is why I picked this one. Mac and Cheese Recipe.
Let me say that this is my latest preferred mac and cheese recipe. If you don’t want to create a cheese sauce that includes the roux used in our extra-cheesy homemade mac and cheese recipe, this skillet method is an absolute winner! I’ve already made it twice this week, and begging for more!
Danial Shumski and Workman Publishing copied this recipe with permission and generosity.
WHY THIS IS MY NEW FAVORITE MAC AND CHEESE
What’s unique about mac and cheese? Let me know.
It doesn’t require bechamel sauce or a roux. It’s fast, simple, quick, and foolproof.
It’s amazingly smooth and wealthy! It’s not gritty as it cools, like the other “miracle” or one-pot mac and cheese. It’s a rich, creamy cheesecake.
Since the cheese sauce doesn’t use a flour and butter-based roux, you can make this gluten-free with gluten-free pasta. Everybody could be in heaven with mac and cheese!!
There are just seven ingredients. That’s not even counting salt.
Be cautious because the recipe for mac and cheese is delicious and easy to make but also hazardous. I could see myself having the few ingredients required to make this and cooking the mac and cheese often. Pandora’s box has been discovered.
P.S. It is possible to make this in a regular saucepan. It doesn’t require an iron skillet to make this recipe. However, for an example, I’ve used this 10″ Lodge cast-iron skillet.
1/2 tsp salt ($0.02)
Two cups of elbow macaroni ($0.70)
2. Tbsp of butter ($0.27)
3 cups evaporated milk ($0.55)
1/2 tsp Dijon mustard ($0.03)
1 pinch cayenne pepper ($0.02)
1.5 cups shredded sharp cheddar ($1.00)
Fill the skillet to 2/3 full of water, add the salt, and bring it to a boil on medium-high heat.
Add the macaroni and turn the heat down to medium, then cook, stirring now and then until it is just a touch all to all. This should take approximately 10 minutes. However, you should look at the pasta’s packaging for the recommended cooking time and go for the lower portion if there is a range. (The pasta will then continue to cook for a little while within the pasta sauce.) Once the macaroni has been cooked, when you bite into it, it will reveal a thin, uncooked core.
Remove the macaroni from the drain and return them to the pan. Reduce the heat. Add the butter, and blend until it begins to melt.
Add the milk that has evaporated along with the mustard, cayenne, and then stir to mix. The cheese is added in three parts, mixing frequently when each batch is added and waiting until the cheese is melted before adding another set. After approximately 5 minutes, the sauce will become more smooth and noticeably more spongy.