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Cast Iron Skillet Mac and Cheese with crispy topping served in a skillet

Easy Cast Iron Skillet Mac and Cheese

Indulge in this creamy, cheesy mac and cheese topped with crispy panko for ultimate comfort food in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni
Cheese
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
Sauce Base
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Salt to taste
  • (about 1/2) teaspoon Black pepper to taste
Topping
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 tablespoon melted butter (for topping)

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just shy of al dente, about 8-10 minutes. Drain and set aside.
Making Cheese Sauce
  1. In a cast iron skillet, melt unsalted butter over medium heat. Whisk in flour and cook for 3-4 minutes until pale golden and nutty smelling.
  2. Slowly pour in whole milk while whisking to avoid lumps. Bring to a gentle simmer and stir often until the sauce thickens, about 5-7 minutes.
  3. Stir in Dijon mustard, garlic powder, salt, and black pepper.
  4. Remove skillet from heat. Gradually stir in sharp cheddar and mozzarella until melted and smooth. Adjust seasoning as needed.
Combining Ingredients
  1. Add drained pasta to the cheese sauce and fold gently until coated.
  2. In a small bowl, toss panko breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese in the skillet.
Baking
  1. Preheat oven to 375°F. Bake skillet for 20-25 minutes until the topping is golden brown and crispy.
Serving
  1. Let rest for 5-10 minutes before serving.

Notes

Cook pasta al dente for the best texture after baking. Stir continuously to avoid sticking and burning, and you can pre-make the cheese sauce and refrigerate for later use. Store leftovers in an airtight container in the fridge for up to three days.