Mac & Cheese is one of our favorite meals, and it goes into heavy rotation in the cooler months of the year. I used to bake mine in a regular ceramic baking dish, but one night a craving hit while my baking dish was on loan to a neighbor, so I decided to build the cheese sauce in our trusty cast iron skillet and just bake the mac & cheese right in it. My husband and I liked the result so much that I haven’t made it any other way since, and as an added bonus, we have one less pan to wash. This is in no way a light dish, but I like to offset the richness by serving it with plenty of sautéed greens or a leafy salad with a sharp vinaigrette. This recipe is scaled for an 11-inch cast iron skillet.

Share: