CAST IRON MACARONI AND CHEESE RECIPES

Steps:

• 1. Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet (8 to 10 inches across, and 2 inches or more deep) over low heat.
• 2. When the water boils, add the pasta and cook according to the package directions. Set a timer, since you'll be distracted by the next steps.
• Use a thick potholder with that skillet! Cast iron gets very, very hot. After burning my hand one too many times, I learned to pull a small dishtowel through the hole in the skillet's handle. It serves as a good visual reminder—just be sure it's kept well away from the flame. One of my mom-testers offered another bit of advice: Always use two (potholdered) hands when picking up a cast-iron pan. Otherwise, you might casually try to grab it with your free, bare, hand. Ow.
• 3. 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.
• 4. Set aside 1/2 cup of the grated cheese 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, whisking after each spoonful. Stop adding the flour when the sauce is almost as thick as housepaint.
• Easiest way to sift small amounts of flour: Use a regular old strainer.
• 5. 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.
• 6. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheese. Broil until top is browned and bubbly, 4 to 6 minutes. Cool for a few minutes before serving.
• • Go southwestern by adding a strained 10-ounce can of diced tomatoes and green chiles (such as Ro-Tel) or a generous cup of your favorite salsa, drained. Use Cheddar and Jack cheeses in the sauce. • Smoke it up by frying 2 diced strips of bacon in the skillet before adding the milk. Skip the butter completely. • Add 8 ounces frozen vegetables (your choice) to the pasta pot about 5 minutes before pasta is done. Since the water will take a little time to come back up to a boil, increase the cooking time by a minute or two. • Don't laugh, but a couple of diced hot dogs, cooked in the butter then removed until you stir it back in with the cooked pasta, makes for a surprisingly delicious twist. Use organic, kosher, or even tofu pups. • Make it secretly healthy by stirring a 10-ounce package of frozen butternut squash puree, defrosted, into the cheese sauce just before adding the pasta.

Steps:

• Place the milk, cream, white onion, bay leaf, cloves, garlic, cayenne, nutmeg, parsley stems, kosher salt, black peppercorns into a heavy bottom small pan, about 1.5 quart, and bring to a simmer. Then pour the mixture into the glass ball jar, add the lid and allow it to sit for 20-30 minutes.
• Strain the milk into a medium bowl.
• In the same small pan melt the butter over medium-high heat (be careful not to scorch the butter).
• Add the flour and stir vigorously with a wooden spoon for about 1-2 minutes.
• Slowly add the milk, about a 1/4 cup, and stir constantly to avoid lumping. As the mixture recombines and is bubbling, add the next 1/4 cup and repeat until all the milk mixture has been incorporated.
• Once the last amount of milk mixture has been incorporated add the mustard, keep the mixture on a low heat and gently simmer (not at a high boil) until it thickens, 2-3 minutes. ?
• Bring a large pot of 5 quarts of water to a boil.
• Add 6 teaspoons of salt and the pasta to the boiling water and stir well. Cook for about 13 minutes, or until the pasta is done, it should be a little firm. Drain pasta and set it aside on a sheet tray.
• In a heavy bottom skillet over medium-high heat (get the pan very hot) add 2 tablespoons of olive oil and 1 teaspoon of kosher salt to the pan and wait until it begins to smoke.
• Add all the grated parmesan cheese and 1/3 of the grated cheddar over the bottom of the pan. Wait about 20-30 seconds, then add the bechamel and spread so that the cheese is evenly covered.
• Add the rest of the cheddar and all of the pasta to the pan.
• Using a wide burger flipper/metal spatula toss thoroughly. Allow to reset in the pan for 1 minute then toss again.
• Continue until you have approximately a quarter of the mixture golden brown.
• Taste and adjust the seasonings if necessary.
• Transfer to an Enameled Cast Iron Covered Casserole dish to retain heat or serve immediately.?
• Place the all purpose flour, onion powder, garlic powder, mustard powder, cayenne pepper, kosher salt, ground black pepper in a medium sized bowl and make a well in the center.
• Add the heavy cream.
• Mix with the teaspoon and your hand until a dough is formed.
• Allow the dough to rest for 10 minutes.
• Place a deep, heavy cast iron pan onto the stove over medium to high heat.
• Add the 2 cups of vegetable oil.
• Wait for around 4 minutes until the oil is hot, about 320 degrees F.
• Gently crumble the dough in the oil dropping away from you. 
• Fry for 1-2 minutes until golden. Try using a splatter screen to protect from the hot oil. 
• Remove and place on a strainer or some paper towel and season with salt.?