Homemade Cast Iron Macaroni & Cheese With No Flour

As a self-proclaimed macaroni and cheese fanatic, I am excited to share my favorite cast iron skillet macaroni and cheese recipe. Tender elbow macaroni smothered in a rich, creamy sauce made from a blend of three different cheeses, perfectly seasoned with a hint of spice and topped with homemade garlic butter croutons for that irresistible crunch. This cast iron macaroni and cheese recipe is the ultimate comfort food – warm, gooey, and downright delicious. 

Why Love This Cast Iron Macaroni and Cheese Recipe

Three kinds of cheese: This simple recipe has the perfect balance of cheese – not too mild nor overpowering. The combination of extra sharp cheddar, medium sharp cheddar and Parmesan create a creamy balance of flavor that can be enjoyed as a side dish or even a main course.

It’s Creamy: What sets this recipe apart is the use of evaporated milk in addition to heavy cream. Most recipes call for regular milk but this combination of dairy gives the dish a rich creaminess that can’t be achieved with just milk.

Garlic Butter Croutons: I refuse, yes, refuse to eat mac and cheese without the buttery garlic crouton topping. I know this addition is controversial but it’s how I grew up eating the southern classic. Give it a chance if you have yet to try it with crispy bread crumbs. You may fall in love with it as I have.

Nostalgic Warmth: There’s something incredibly nostalgic about making homemade macaroni and cheese. It takes me back to simpler times when family recipes were passed down from generation to generation. There’s a sense of tradition and connection to the past when I make it and that feeling infuses the dish with an extra sprinkle of love.

Crowd-pleaser: It’s hard to find someone who doesn’t love mac and cheese, making it a reliable go-to dish when you need to please a diverse group.

Why Use A Cast Iron Skillet for This Recipe?

Using a cast iron skillet adds a depth of flavor that can’t be replicated with any other cookware. It distributes heat evenly throughout the dish, creating a bubbly crust on top while still maintaining a creamy center.

There’s something special about serving macaroni and cheese straight from the cast iron skillet – it adds an element of rustic charm to your meal presentation.

No Bechamel in This Recipe

Béchamel is a classic French white sauce that serves as the base for many dishes, including macaroni and cheese. It is made by combining equal parts flour and butter (to create a roux) and then whisking in milk to form a smooth sauce. The sauce is seasoned with salt, pepper, and sometimes nutmeg for added flavor.

Like with the addition of the garlic butter croutons, my family does not add a bechamel to macaroni and cheese. I’ve made it with and without and decided that it’s an extra that’s not needed for a smooth and creamy mac and cheese. Here’s why:

Simplicity: Omitting the béchamel sauce simplifies the preparation process. You can save time and effort in the recipe without making a roux.

Cheesier flavor: By skipping this step, you allow the cheese to take the spotlight and shine through in terms of flavor. 

What Is Annatto And Why Use It In This Recipe?

Annatto powder is derived from annatto seeds found in South America. It’s often used as a natural coloring agent in Latin American cuisine but also adds depth to dishes without affecting flavor profiles too much.

In this case, it’s used to give the macaroni and cheese that classic yellow-orange hue without relying on artificial dyes. Some say annatto has no flavor but if you overdo it you’ll be able to taste of hint of nuttiness.

Ingredients Needed to Make Mac and Cheese

For the Mac n Cheese

• Elbow Macaroni: The classic pasta choice for mac and cheese, providing the perfect shape to hold onto all that cheesy goodness. You can substitute with other small pasta shapes like shells or cavatappi.
• Lots of Butter: Adds richness and flavor to the dish. Please don’t use margarine.
• Evaporated Milk and Heavy Cream: Provides a creamy base for the cheese sauce.
• Sharp Cheddar Cheese and Medium Cheddar Cheese: These two types of cheddar cheese add a deliciously tangy flavor profile to your mac and cheese. Feel free to experiment with other cheeses like Gruyère, fontina, or Colby-Jack. Please don’t use the pre-shredded cheese. Grating the cheese yourself will yield a creamier texture.
• Parmesan cheese: Use the real stuff. Adds a nutty, salty element to the dish, balancing out the flavors. You can substitute with Pecorino Romano or Asiago cheese..
• Dry Mustard: Contributes a subtle kick and enhances the overall flavor of the dish. You can substitute with prepared yellow mustard if you don’t have dry mustard on hand.
• Kosher Salt and Black Pepper: Seasoning staples that help bring out the flavors in the dish. Adjust to your taste preferences.
• Cayenne Pepper: Adds a touch of heat. You can adjust the amount based on your spice tolerance or omit it altogether. You can also use red pepper flakes.
• Annatto Powder (for color): Gives the mac and cheese a vibrant, golden hue. You can substitute with a pinch of turmeric or paprika for a similar effect, or simply omit it if you don’t mind a lighter color.
• Garlic Butter Croutons: Adds a delightful crunch. Make these yourself!

For the garlic butter croutons:

• Cubed Bread: Provides the base for the croutons. You can use any crusty bread that you have on hand.
• Melted Butter: Gives the croutons a rich, buttery flavor. 
• Garlic Powder: Infuses the croutons with a garlicky aroma and taste. You can substitute with 1-2 cloves of minced fresh garlic if desired. I used garlic powder because fresh garlic has a tendency to burn under the broiler.

How To Make Cast Iron Mac And Cheese

Preheat your oven to 375°F. Grease a large cast iron pan with butter.

In a large pot or Dutch oven, bring heavily salted water to a boil. Cook pasta according to the package instructions until al dente. Cook one minute less than package instructions. Drain and set aside.

In the same pot, melt butter over medium heat. Add the evaporated milk, heavy cream, dry mustard, salt, pepper, cayenne and optional annatto powder. Stir well to combine and let the mixture simmer for a few minutes. Remove from heat.

Add 1.75 cup of extra sharp cheddar, 1.25 cup of medium sharp cheddar and the Parmesan cheese to the pot with the milk mixture. Stir until the cheeses are melted and the sauce is smooth.

Add the cooked macaroni to the pot and stir until well coated with the cheesy sauce.

Transfer the mac and cheese mixture to the prepared cast iron skillet, spreading it out evenly. I used a 12-inch cast iron skillet.

Sprinkle the remaining 1/4 cup of extra sharp cheddar and 1/4 cup of medium sharp cheddar over the mac and cheese.

In a small bowl, combine the bread cubes, melted butter, minced garlic, salt and pepper for the garlic butter croutons. Toss until the bread cubes are well coated.

Sprinkle the garlic butter croutons evenly over the top of the mac n cheese.

Bake for 20-25 minutes, until the mac and cheese is bubbly.

Switch the oven to broil and broil for 2-3 minutes until the croutons are crispy and golden brown.

Remove from the oven and let it cool for a few minutes before serving.

Storage Instructions

Mac and cheese leftovers are the best! It tastes better the next day. For leftovers, simply cover the cast iron skillet with a reusable bowl cover or transfer to an airtight container. It will keep in the refrigerator for up to 3 days.

What To Serve With Mac And Cheese

Macaroni and cheese is decadent enough to stand alone as a meal but pairs well with some simple green vegetables like green beans and roasted Brussels sprouts.

You could also serve it alongside some crispy fried chicken and waffles or slow roasted pork shoulder for a comforting meal that’s sure to please everyone at the table!

Mac And Cheese Expert Tips

Salt the Water: When cooking the pasta, remember to generously salt the water. I suggest adding 1 or 2 tablespoons of salt to the pot. This step may seem small, but trust me, it makes a world of difference in enhancing the overall flavor of your mac and cheese. 

Cheese Variety: While classic cheddar is always a winner for mac and cheese, feel free to experiment with different cheese combinations. Mix it up with some Gruyère, Monterey Jack, or even a touch of smoked Gouda cheese. The key is to balance meltability, creaminess, and flavor complexity perfectly.

Don’t Overcook the Pasta: The last thing you want is overcooked, mushy mac and cheese. Cook your pasta until it’s al dente—firm to the bite—because it’ll continue cooking in the oven. 

Rest and Relax: I know it’s tempting, but let your mac and cheese rest for a few minutes after it comes out of the oven. This resting period allows the cheese to set and the flavors to meld together. Trust me, it’s worth the wait.

Melt cheese Off the Heat: Mixing cheese off the heat when making mac and cheese is essential to maintain a smooth texture. Exposing cheese to high heat for too long can make it grainy and rubbery. Mixing the cheese off the heat prevents overcooking and ensures a creamy consistency. It also helps to prevent the fats in cheese from separating and preserves the flavors, resulting in a more stable and flavorful sauce for your mac and cheese.

Broil After Baking: Broiling mac and cheese after baking serves to brown the top, enhance flavors, and crisp up the croutons. Don’t skip this step!

Mac And Cheese FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk has a higher fat content than regular milk which is why it makes this dish so creamy. But if you don’t have evaporated milk, you can substitute an equal amount of whole milk or half-and-half.

Do I have to use annatto powder?

Nope! If you don’t mind having white macaroni and cheese instead of yellow-orange then feel free to omit annatto powder entirely from your recipe – but we find that the color gives that Kraft mac and cheese look without the processed cheese!

In summary, this cast iron skillet mac and cheese recipe is perfect for any occasion – a weeknight dinner at home or a potluck with friends. The combination of cheeses creates an indulgent flavor that is sure to please even the most discerning cheese lovers, and the use of evaporated milk adds a richness and creaminess that can’t be achieved with just one type of dairy product. Let me know if you give it a try. It’s easy to make, delicious, and is sure to become a household favorite in no time.