4 Servings
Recipe By: Smithey Ironware
Skillet Mac and Cheese by Smithey Ironware
Ingredients
- 8 oz dry pasta noodles, such as macaroni or shells
- 1 thick slice sourdough bread, crust removed
- 1 large clove garlic, peeled and cut in half
- 1 teaspoon chopped thyme leaves
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons room-temperature butter, divided
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- Coarse kosher salt
- Pinch cayenne
- Freshly cracked black pepper, to taste
- 1.5 cups (6 oz) grated sharp white cheddar, divided
- 1.5 cups (6 oz) grated Gruyère, divided
- 3/4 cup (3/4 oz) grated Parmesan, divided
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Directions
- Preheat oven to 450˚F. Line a sheet pan with foil and set
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and stir a few times to make sure it doesn’t stick to the pot. Cook just until al dente, about 5-7 minutes depending on the type of pasta. Drain and set aside.
- Make the breadcrumbs: Cut bread into large pieces and add to the bowl of a food processor. Add garlic and pulse until finely chopped and garlic is scattered throughout, about 30 seconds. Stir in thyme, ¼ cup of the parmesan, and moisten with olive oil. Set aside.
- Make the sauce: Gently warm milk in a small pot on the stove or in microwave. In a large heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add flour and stir until smooth, 1-2 minutes. Slowly whisk in warmed milk, stirring well to avoid clumps. Season with salt and cayenne and bring to a gentle simmer. Simmer, stirring occasionally, about 10 minutes. Remove pot from heat and immediately stir in 1 cup of the cheddar, 1 cup of the gruyere, and remaining ½ cup parmesan. Stir until melted, then taste and season again with salt and black pepper.
- Optional: To achieve an incredibly silky, creamy texture, purée sauce using an immersion blender or transfer to a blender for about one minute. Toss in the remaining 2 tablespoons butter while you purée the sauce.
- Combine and bake: In a large bowl or in the same pot, combine noodles and cheese sauce. Fold in remaining ½ cup cheddar and ½ cup gruyere. Using a ladle or cup measure, transfer noodles and sauce to your 8-inch iron skillet (it will hold about 4 heaping cups and look very saucy). Top with seasoned breadcrumbs. Place skillet on the prepared sheet pan and bake until sauce is bubbling and breadcrumbs are golden brown, about 8-10 minutes.
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