Cast-Iron Skillet-Baked Mac and Cheese
This cast-iron skillet-baked Mac and Cheese is creamy on the inside and crunchy on the top. A dish so scrumptious that can be a Thanksgiving or Christmas side dish, this mac and cheese is so easy to make, that can be served as a full meal during the fall and winter seasons.
Servings: 6
Calories: 593kcal
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.
Video
Nutrition
Calories: 593kcal | Carbohydrates: 16g | Protein: 34g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 119mg | Sodium: 1066mg | Potassium: 249mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1370IU | Calcium: 993mg | Iron: 2mg