Skillet Mac and Cheese

A cast iron mac and cheese that's creamy in the middle with a golden, crunchy edge. Comfort in a pan.

If you think of mac and cheese as that neon boxed version, you are not alone. But a skillet mac and cheese takes the heart of that dish and pushes it into something memorable, all without adding fuss.

This recipe is built for simplicity. A handful of good ingredients, one pan, and short time in the oven. You end up with creamy sauce, tender pasta, and a brown crust you maybe thought was only doable in casseroles. That crust is the magic of cast iron.

Whether you're feeding the family, cooking for guests, or just treating yourself, this baked mac and cheese in a cast iron skillet hits the spot every time.

Why Cast Iron Skillet Mac and Cheese Rocks

There’s a reason this method sticks around.

• Cast iron holds heat evenly, so the edges get crispy without burning.

• You build the sauce and bake the dish in one pan. Less washing up is always a bonus.

• The contrast of golden crust and creamy middle is deeper when you bake it. Roux-based sauces stay smoother.

If you’re looking for a mac and cheese skillet version that delivers both comfort and texture, this one fits the bill.

What You'll Need

Here’s your ingredient map. It adds up to real comfort.

• Elbow macaroni or shells - crowd-pleasing shapes that hold sauce well

• Unsalted butter and flour for a roux base that thickens the sauce

• Milk and cream, or milk with a bit of broth for lighter texture

• Three cheeses - classic is sharp cheddar, with mozzarella for stretch, and a melting cheese like Fontina or Gruyère

• Breadcrumb topping - Panko or buttery crackers for crunch

• Salt, pepper, paprika or mustard powder for seasoning

• Optional: bacon bits, fresh herbs, or garlic powder for added flavor layers

Using a cast iron skillet elevates every bite, but you can make it in any ovenproof pan if needed.

Skillet Mac and Cheese Recipe

Ingredients:

• 8 ounces pasta (about 2 cups dry)

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups milk

• 1 cup cream or half-and-half

• 1 cup sharp cheddar, shredded

• 1/2 cup mozzarella, shredded

• 1/2 cup Gruyère or Fontina, shredded

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika (optional)

• 1/2 cup breadcrumbs or crushed crackers

• 2 tablespoons melted butter for topping

Method:

1. Cook the pasta: Boil until just under al dente. You want it slightly firm since it'll finish cooking in the oven. Drain, set aside.
2. Make the roux: Get your 12-inch cast iron skillet on medium heat. Melt butter, whisk in flour. Let it bubble and turn slightly golden.
3. Add the liquid: Pour milk and cream slowly while whisking constantly. Keep cooking until sauce thickens, about 3-5 minutes.
4. Melt the cheese: Add shredded cheeses one type at a time, stirring until smooth after each addition. Season with salt, pepper, paprika.
5. Combine everything: Mix pasta into the cheese sauce until every piece gets coated. Smooth the top.
6. Top it off: Mix breadcrumbs with melted butter, sprinkle evenly over the top.
7. Bake it at 375°F oven, bake until top is golden brown, about 20-25 minutes.
8. Let it rest, wait 5 minutes before serving so the sauce firms up a bit.

Cheese Choices That Work

Default is cheddar, mozzarella, and Gruyère. But mix it up if you like.

• Gouda or Fontina makes it smoother and more buttery.

• Parmesan or Pecorino adds savory kick in small doses.

• Mix like a pro — start with sharper cheese base and layer in meltier cheeses for best texture.

If you use Velveeta or processed cheese, keep expect textures to change. It melts fast but can be too loose. I stick with block cheeses for feel and flavor.

Easy Variations to Try

Bacon and cheddar version: Top with bacon bits before baking.

Veggie boost: Add steamed broccoli or roasted cauliflower halfway through.

Spicy kick: Stir in hot sauce or cayenne to taste.

Stovetop version: Skip the baking, serve it creamy with extra cheese on top.

What to Serve With It

Make this feel like a complete meal:

• Green salad with vinaigrette cuts through all that richness.

• Roasted vegetables like carrots or Brussels sprouts add color and nutrients.

• Grilled chicken or sausages if you want protein.

• Pickles or tangy slaw help balance the cheese weight.

• Crisp white wine or sparkling cider rounds everything out.

Troubleshooting Tips

• Sauce too thick? Stir in a splash of milk or stock until it loosens.

• Sauce too thin? Let it simmer a minute longer or add a sprinkle more cheese.

• Pasta gummy? Aim for under-cooked pasta in step one. It finishes in the oven.

• Topping burning too fast? Lower the oven temp or cover loosely mid-bake.

Made in Alva Cookware

We tested this skillet mac and cheese in an Alva cast iron pan. It stayed hot throughout baking and gave us an even crust. Cleanup was easy once the cheesy bits cooled.

If you love one-pan meals that work well every time, a heavy skillet from Alva is a game-changer. It keeps heat steady and handles oven transitions like a champ.

[Explore more cookware here]

What Others Are Adding

Home cooks are getting creative with this recipe:

• Roasted garlic mixed into the sauce for deeper flavor

• Fried onions or bacon crumbs on top instead of regular breadcrumbs

• Gluten-free pasta and almond milk for dietary needs

• Truffle oil drizzled before serving for special occasions

Got your own twist? Drop a comment and let others know what worked.