by lastnightsdinner
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lastnightsdinner's Notes:
Expand1 pound dry chunky pasta (shells work great here) Ask a question about this ingredient
kosher salt Ask a question about this ingredient
1/4 cup unsalted butter (1/2 stick), plus an additional 1-2 tablespoons for topping Ask a question about this ingredient
1/4 cup unbleached all-purpose flour Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 teaspoon Colman’s dry mustard, or to taste Ask a question about this ingredient
hot pepper sauce (like Tabasco), to taste Ask a question about this ingredient
2 cups grated sharp farmhouse Cheddar cheese Ask a question about this ingredient
1 cup grated cave-aged Gruyere Ask a question about this ingredient
1/2 cup grated Parmagiano Reggiano, plus ¼ cup for topping Ask a question about this ingredient
1/2 cup grated Pecorino Romano, plus ¼ cup for topping Ask a question about this ingredient
2 cups coarse fresh breadcrumbs Ask a question about this ingredient
2 tablespoons chopped fresh thyme, rosemary, sage or savory Ask a question about this ingredient
Cook the pasta in an abundant amount of boiling, salted water until it is just short of al dente. Drain, rinse with cool water and set aside.
Ask a question about this stepPreheat the oven to 400.
Ask a question about this stepMelt ¼ cup butter in the iron skillet and whisk in the flour. Cook briefly and then whisk in the milk and cream until smooth.
Ask a question about this stepWhisk in the dry mustard, hot sauce, and ½ teaspoon kosher salt.
Ask a question about this stepAdd the Cheddar, Gruyere, ½ cup of Parmagiano Reggiano and ½ cup of Pecorino Romano a little at a time, stirring until they are well incorporated. Taste and adjust seasoning if needed.
Ask a question about this stepAdd the cooked, drained pasta to the cheese mixture and stir gently until the pasta is well coated with sauce.
Ask a question about this stepCombine the chopped herbs, breadcrumbs, and the remaining cheeses and spread evenly over the top of the pasta and cheese. Crumble another tablespoon or two of butter and scatter it over the top of the crumb mixture.
Ask a question about this stepPlace the skillet into the oven and bake uncovered until the top is browned and the sauce is bubbling (20-25 minutes). Allow the mac & cheese to sit 5 minutes before serving.
Ask a question about this stepMight even use my dedicated cornbread ci skillet to try this one out, and that has never happened before. Better yet, this is a great excuse to go get another ci skillet!
Save me a plate!
This was awesome! You made my kids very happy!! Great idea to use cast iron. Worked perfectly!
[licking screen] MMMmMmmmmmmmmmm
Making this tonight - and adding morels. Doesn't that sound beyond yummy?
Oh my goodness yes. Please do report back.
If I want to make this ahead, should I assemble it all and bake it on the evening I want to serve it, or should I pre-bake it and rewarm it before serving?
Hm... you know, I've never done it ahead of time, but I'd probably suggest cooking the pasta and sauce and storing them separately, then re-warming the sauce a bit and combining it with the pasta just before baking. I guess you could mix them together before storing and then add the topping and bake just before you're ready to serve, but my concern is that the pasta might absorb too much liquid if it sits more than overnight or so. If you try it, please let us all know what you did and how it works for you? I'm genuinely curious. I might have to play with this myself for my next go-around. :) Thanks and good luck!
Mmm, I've tried skillet lasagna but never skillet mac and cheese. I love that you add dry mustard, I like that in my mac and cheese, too!
I love that little bit of tang the mustard provides. I just love mustard in general!
double YUM
hee - thanks :D
I have just the skillet for this hearty recipe. With all of these cheeses the flavor must be unreal!
We love it - making this tonight, in fact, with my "base" cheeses and a few odds and ends added in!
This is gorgeous! It's definitely going heavily into our rotation, too. (When I first saw the picture, I thought that toasted bread on the top was bacon, which seemed like such a great addition. I'm from Virginia, where any form of pork is always welcomed with open arms into any dish, at any time. I think I'll add just a touch of bacon, to add the element of surprise to this beautiful classic.) Thank you for posting this!!
Thanks, and I hope you like it! I will admit that from time to time, particularly after my husband has rendered down fatback for confit, I'll add some pork cracklings to the crumb topping. Bacon is a great addition, too :) Enjoy!
This looks delicious. One pan to wash - brilliant!
Thanks!
What a perfect idea. And so very easy. My husband and son loved your recipe. I am going to make it again tonight adding a bowl of butternut squash and zucchini (no peel) puree. This is how I get my son to eat his vegetables when he only picks at the 'visible' ones on his plate. Thank you so much lastnightsdinner!