Recipe: 4/6/8 Cast Iron Mac and Cheese
Print RecipeIngredients
For the Mornay sauce:
2½ cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard
¾ teaspoon kosher salt
12 ounces (about 3 cups) grated sharp cheddar cheese
For the mac ‘n’ cheese:
Dried macaroni (or similar pasta): 16 ounces for No.8; 8 ounces for No.6; and 4 ounces for No.4
Optional toppings (See Field Notes, above)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Make the Mornay sauce: In a small saucepan, warm the milk over medium-low heat until it steams. In a medium saucepan, melt the butter over medium-low heat. Add the flour and dry mustard and cook, stirring, until smooth, about 1 minute. Slowly add the milk, whisking constantly, and bring the liquid to a gentle simmer. Cook, whisking frequently until the sauce is thickened and any grittiness is cooked away, 8 to 10 minutes. Turn off the heat and add the cheese, stirring until it’s melted.
Measure out the amount of sauce you need for your size of skillet: 1 cup for a No.4 skillet; 2 cups for a No.6 skillet, or 4 cups for a No.8 skillet. Extra sauce can be refrigerated for up to 2 days, or frozen for months.
Make the mac ‘n’ cheese: Preheat the oven to 350°F. Bring a large saucepan of salted water to a boil. Measure out the amount of pasta you need for your size of skillet. Cook the pasta until almost al dente, then drain and return to the saucepan. Add the Mornay sauce and stir until well coated. (If you like your mac extra cheesy, you can add extra sauce).
Transfer the mac ‘n’ cheese to a Field Skillet. If you’re adding breadcrumbs (see Field Notes), sprinkle them over the pasta now. Bake the pasta until the cheese is bubbling, 10 to 15 minutes. Serve right away.
