The Domestic Curator Cast Iron Skillet Mac Cheese Place 2 cups heavy cream and 2 large eggs in a medium bowl and whisk to combine. pour over the pasta, add the cheeses, and stir until combined. coat a 10 inch cast iron skillet or 8 or 9 inch square baking dish with cooking spray. transfer the macaroni mixture into the pan and spread into an even layer. sprinkle with the reserved cheese. In a 12 inch cast iron skillet, melt the butter over medium heat. add the flour and whisk. cook over medium heat until foamy and lightly golden, about 2 3 minutes, whisking constantly. add liquids. gradually pour the cream and chicken stock and whisk until slightly thickened about 3 5 minutes. whisk in the salt, pepper, and granulated garlic.
The Domestic Curator Cast Iron Skillet Mac Cheese Cook macaroni according to box directions. melt butter in your cast iron skillet. add in flour and spices. whisk until smooth. slowly pour in milk and cream. cook on medium heat until mixture is thick and bubbly. add in sour cream and cheese. add in macaroni. bake in preheated oven for 30 minutes or until the top is golden brown. Drain and rinse with cold water. step 1. [step 2] in a cast iron skillet, melt butter over medium high heat then sprinkle with flour over the melted butter. whisk for about two minutes. step 2. [step 3] whisk the cornstarch and evaporated milk together, then slowly whisk the milk and evaporated milx mixture into the roux. step 3. This easy cast iron skillet mac and cheese recipe is the ultimate comfort food and is a family favorite. over the years i have taken. Add the parmesan and garlic and cook 30 seconds longer. remove the skillet from the heat. set aside to let the crumb topping cool. in a very large, deep skillet, melt 1 2 cup butter over medium heat. add the flour to the butter and whisk to incorporate, creating a roux. roux is the foundation of your cheese sauce.
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