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Baked homemade mac and cheese in a cast iron skillet with a kitchen towel wrapped around part of it.

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Skillet Homemade Mac and Cheese

This easy homemade mac and cheese is tossed in a velvety sauce made with cheddar and smoked gouda, and quickly broiled for a golden crisp top. 


  • 1 lb pasta shells, Elbow macaroni or rotini also works
  • 8 oz medium sharp cheddar, shredded
  • 8 oz smoked gouda, shredded
  • 1 cup milk, plus more as needed
  • 1/4 cup Parmigiano-Reggiano or Pecorino Romano, finely shredded
  • 2 TBSP butter
  • 2 TBSP all purpose flour
  • 1 TBSP Dijon mustard
  • Sea salt and cracked black pepper, to taste


  • Cook your pasta according to the directions on the package; cook until al dente. When done, drain and set aside. While the pasta cooks, start your cheese sauce.
  • Melt the butter in the skillet over medium-high heat. Once melted, gradually whisk in the flour until the mixture turns into a paste (at this point, it's a roux).
  • Slowly whisk the milk into the mixture. It'll start to bubble and thicken. Bring the heat down to medium.
  • Sprinkle the grated cheese into your sauce and stir often until the cheese melts, turning the mixture into a perfectly silky cheese sauce. Then, stir in the Dijon mustard. Add some sea salt and pepper, to taste.
  • Add the drained pasta to the skillet and toss to coat.
  • Sprinkle the parmesan over the noodles and place the skillet under the broiler for a few minutes, until the top crisps to a slight golden color. Watch it closely so it doesn't burn.
  • Remove the skillet from the oven and let it sit for a few minutes before digging in.
Serving: 625g