One 12- to 14.5-ounce box Elbow Macaroni
1 tablespoon Butter
1 1/2 cups Milk (Use Spoon Buddy to measure)
1 teaspoon Dry Mustard
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
2 to 2 1/2 cups (8 to 10 ounces) Grated Cheese(s) of your choice, divided. I use Cabot Sharp Cheddar, the more you use, the cheesier the dish!
4 to 5 tablespoons All-Purpose Flour
- Preheat broiler. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet (8 to 10 inches across, and 2 inches or more deep) over low heat.
- When the water boils, add the pasta and cook according to the package directions.
- While the pasta cooks, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together.
- Set aside 1/2 cup of the grated cheese in a spare Spoon Buddy™ for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time - I use a strainer, whisking after each spoonful. Stop adding the flour when the sauce is almost as thick as house paint.
- Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat.
- Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheese. Transfer to the oven with your Pan Buddy™ and broil until top is browned and bubbly, 4 to 6 minutes. Cool for a few minutes before serving.
Recipe found at: https://www.thedomesticcurator.com/2015/04/cast-iron-skillet-mac-cheese.html?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly