Cast-Iron Skillet Macaroni and Cheese
Why This Recipe Works
While boxed or frozen mac and cheese from the supermarket can certainly be a convenient family favorite, it just doesn't hold the same allure for adults as for kids. And many “quick” homemade macaroni and cheese recipes are just as lackluster, involving a tasteless, lumpy mix of shredded cheese and mushy pasta. Our goal was to develop a skillet macaroni and cheese that the whole family would enjoy as a weeknight meal. We went for simplicity and convenience when developing our recipe, opting to keep the whole process on the stovetop to make it a quick-cooking dinner. Using evaporated milk in place of whole milk or heavy cream kept the sauce from curdling and from being too rich. A mix of mild cheddar and Monterey Jack cheeses provided plenty of rich flavor and gave us the right amount of meltability, and the great heat retention of the cast-iron pan kept the cheese from congealing after it was stirred in.