Email to Cat      

Skillet Mac 'n' Cheese

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Now, would I write a cookbook without a mac 'n' cheese recipe? No chance. My most favorite dish must have an ooey-gooey interior, a crispy top, and beautifully browned edges. What makes this one stand out is the blend of three cheeses, and it's cooked in a cast-iron skillet. That means it cooks evenly on the stovetop and can be safely put under the broiler to crisp and brown the top."

List of Ingredients

â—¦ 1 tablespoon kosher salt
â—¦ 1 pound medium shells
â—¦ 2 tablespoons unsalted butter
â—¦ 1 15-ounce jar Cheez Whiz Original Cheese Dip
â—¦ 1 cup (4 ounces) plus 1 cup (4 ounces) shredded extra-sharp Cheddar
â—¦ 1 cup (4 ounces) shredded American cheese
â—¦ 1 cup milk
â—¦ 1 teaspoon Worcestershire sauce
â—¦ 1 teaspoon freshly ground black pepper


Recipe

Bring a large pot of water to a boil and add the salt. Add the shells and cook, stirring until tender but still firm to the bite. Reserve ¾ cup of the pasta cooking water, then drain the shells in a colander, but do not rinse.

Heat the oven to broil.
Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Stir in the cheese dip, 1 cup Cheddar, the American cheese, milk, ¾ cup reserved pasta cooking water, Worcestershire, and pepper. Cook, stirring frequently, until the sauce is creamy and well blended, about 8 minutes.

Add the shells to the pan and simmer, stirring frequently, until heated through. Sprinkle the remaining 1 cup Cheddar on top. Put the pan under the broiler and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Let rest for 5 minutes before serving.

Makes 8 servings