MAC AND CHEESE IN CAST IRON RECIPES

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STEAK MAC & CHEESE | LODGE CAST IRON



Steak Mac & Cheese | Lodge Cast Iron image

What's better than mac & cheese?

Provided by Lodge Cast Iron

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 - 15

Number Of Ingredients 19

1 ½-2 of pounds pasta shells
2 of pounds sirloin steak
1 tablespoon of olive oil
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of pepper
¼ teaspoon of cayenne pepper (optional)
1 of medium yellow onion, chopped
3 cups of sharp cheddar cheese, grated
4 cups of mozzarella cheese, grated
4 cups of gouda cheese, grated
4 of cloves garlic, minced
¼ cup of all-purpose flour
4 cups of whole milk
2 tablespoons of unsalted butter
1 of bay leaf
1 teaspoon of paprika
½ teaspoon of ground mustard
¼ cup of parsley

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Cook pasta according to directions and reserve 1 cup pasta water.
  • Preheat olive oil in a 6 Quart Enameled Cast Iron Dutch Oven for 4-5 minutes.
  • Pat steak dry with paper towels. Cut steak into ½-inch cubes. Season with salt, pepper, garlic powder, and cayenne pepper (optional).
  • Add cubed steak in batches to the preheated Dutch oven, careful not to overcrowd, and sear on all sides 3-5 minutes. Remove steak and place on a plate to cool.
  • Reduce heat to medium and add chopped onion. Cook 5-7 minutes until soft and slightly browned.
  • Add butter and minced garlic and sauté for 1-2 minutes. Add flour, paprika, ground mustard, and bay leaf. Stir until mixture thickens. 
  • Slowly whisk in whole milk, and allow mixture to thicken stirring often, about 5-10 minutes. 
  • Remove from heat and discard bay leaf. Stir in sharp cheddar, Gouda, and half the mozzarella. Add the pasta and the sliced steak and stir. If the mixture is too thick, add reserved pasta water until desired consistency is achieved.
  • Season with salt and pepper to taste and sprinkle the remaining mozzarella over the top of the dish.
  • Bake for 20-30 minutes or until cheese is has melted and turns golden brown. 
  • Garnish with chopped parsley and serve hot.

EASY CAST IRON DUMP MAC AND CHEESE RECIPE | SIDECHEF



Easy Cast Iron Dump Mac and Cheese Recipe | SideChef image

In this video Chef Tovia demonstrates how to make quick and easy Dump Macaroni and cheese. All the ingredients are combined together in a bowl and "dumped" into a cast iron skillet and baked until bubbly brown perfection. No standing over the stove making a roux or cheese sauce. The hardest part is shredding the cheese, that's if you're doing it by hand.

Provided by Cooking with Tovia

Categories     Pescatarian    Vegetarian    Baking    Shellfish-Free    Soy-Free    Oven    Fish-Free    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 5400S

Yield 4

Number Of Ingredients 9

1 pound Elbow Macaroni
8 ounce Cream Cheese
6 tablespoon Unsalted Butter
3/4 cup 2% Reduced Fat Milk
3 Egg
1 cup Sour Cream
5 cup Cheese
1 1/2 teaspoon Ground Black Pepper
3/4 teaspoon Salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Into a mixing bowl, add Elbow Macaroni (1 pound), Cream Cheese (8 ounce) and Unsalted Butter (6 tablespoon). Mix well.
  • Add 2% Reduced Fat Milk (3/4 cup) and mix to combine.
  • Add Sour Cream (1 cup), Ground Black Pepper (1 1/2 teaspoon), and Salt (3/4 teaspoon). Mix to combine.
  • Add Cheese (4 cup). Stir until well-combined.
  • Add Egg (3). Mix well.
  • Transfer mixture into a greased 10-inch cast iron skillet.
  • Sprinkle remaining Cheese (1 cup) over top.
  • Place skillet on a sheet pan in case cheese bubbles over. Cover skillet with greased sheet of aluminum foil. Bake for 45 minutes.
  • Remove the foil and bake for another 20 minutes or until cheese is golden brown.
  • Let dish sit for 20 minutes to cool.
  • Serve and enjoy!

Nutrition Facts : Calories 337 calories, ProteinContent 12.8 g, FatContent 21.2 g, CarbohydrateContent 24.3 g, FiberContent 1.1 g, SugarContent 3.2 g, SaturatedFatContent 12.4 g, TransFatContent 0.2 g, CholesterolContent 97.7 mg, SodiumContent 365.8 mg, UnsaturatedFatContent 2.2 g

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