This Cast-Iron Skillet-Baked Mac and Cheese recipe has been sponsored by NESTLÉ® MAGGI® and NESTLÉ® Media Crema. All thoughts and opinions are my own.
Raise your hand if you have a family that adores mac and cheese. I do and we all love when the temperature goes down in Miami: that means I bake mac and cheese at least once a week.
Because of that, I alternate the many versions of mac and cheese in my repertoire. But lately, my kids’ favorite is cast-iron skillet-baked mac and cheese with a crunchy topping made of toasted breadcrumbs and Parmesan cheese.
How to Make Skillet-Baked Mac and Cheese
There are four things that make this dish irresistible.
First, this mac and cheese is super creamy. I make it with milk and creamy NESTLÉ® Media Crema, a staple in my kitchen since forever. Because of that, there is no need for a bechamel sauce, and the result is a casserole that is rich in flavor and texture.
Second, it’s made with three cheese varieties: American Cheddar Cheese, Iris sharp Cheddar Cheese, and Parmesan Cheese, for a total of six cups of cheese.
Third, it has a special kick of flavor: a teaspoon of NESTLÉ® MAGGI® granulated chicken bouillon. Yes, chicken bouillon instead of salt for an extra layer of authentic flavor that everybody loves.
Last but not least, it’s literally covered with a crunchy topping made of toasted breadcrumbs and Parmesan cheese.
This mac and cheese is so rich, dense, creamy, and cheesy, that it can be served as a side dish for your Thanksgiving meal. But it’s so easy to make that it can be a full meal for those cold nights during the fall and winter seasons.
Shop your Ingredients Online
I don’t know if I said this before, but I’m saving tons of time buying all I need online.
At Walmart, I get to chose between pick up or delivery. Plus, you can earn cash back with Ibotta when you buy Maggi and Media Crema at Walmart! I can’t praise enough how much I love the service, especially these days in which it’s better to stay home to protect ourselves.
Not only buying online forces me to be more organized, but the whole process is pretty efficient and I only buy what I need when I need it.
Cast-Iron Skillet-Baked Mac and Cheese Recipe
To make this recipe you’ll need:
- 1 package pasta shells
- 2 cups milk
- 2 cans NESTLÉ® Media Crema
- 1 teaspoon NESTLÉ® MAGGI® Granulated Chicken Bouillon
- 1 teaspoon paprika
- 3 cups American Cheddar cheese, shredded
- 2 cups Irish sharp Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated and divided
- 2 tablespoons olive oil
- ¾ cup breadcrumbs
Following is a printable version of my mac and cheese baked in cast-iron skillet recipe. I hope you like it as much as we do. Thank you for subscribing to my Youtube channel.
Cast-Iron Skillet-Baked Mac and Cheese
Ingredients
- 1 package pasta shells
- 2 cups milk
- 2 cans NESTLÉ® Media Crema
- 1 teaspoon NESTLÉ® MAGGI® Granulated Chicken Bouillon
- 1 teaspoon paprika
- 3 cups American Cheddar cheese shredded
- 2 cups Irish sharp Cheddar cheese shredded
- 1 cup Parmesan cheese grated and divided
- 2 tablespoons olive oil
- ¾ cup breadcrumbs
Instructions
- Preheat the oven to 400F.
- Cook the pasta following the package directions, but drain it 2 minutes before it’s done. Reserve.
- In a skillet at medium heat add the olive oil and the breadcrumbs. Stir and toast, stirring constantly until the breadcrumbs begin to turn golden, about 5 minutes. Reserve.
- In a pot, at medium heat, add the Media Crema, Maggi chicken bouillon, and paprika and stir well to combine all the ingredients.
- Add milk and stir.
- Add the American and Irish Cheddar Cheese and half of the Parmesan Cheese. Cook stirring constantly until the cheese is melted, about 8 minutes. Turn off the heat.
- Add the pasta to the cheese sauce and stir.
- In a bowl mix the toasted breadcrumbs with the rest of the Parmesan cheese.
- Pour the mac and cheese into a cast-iron skillet and sprinkle it with the breadcrumbs and Parmesan mixture.
- Bake for 15 minutes.
- Put the oven on broil and broil for 3 minutes.
- Serve hot.
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Nutrition
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
