Here’s something really fun (and delicious) for you today! I’m really excited about this! Daniel Shumski, the friend of mine, just released his second book and it’s a gem.
His second book, will it skillet, contains 53 easy recipes that are easy to prepare in a cast iron skillet, which is a follow up to the book will it waffle?
This book has 53 recipes that can be cooked in cast iron skillets. Aside from being great for easy weeknight cooking, this book is likely to serve you well if you are an avid camper.
I am lucky because he has agreed to let me share one of the recipes from the book with you, and I chose the Macaroni and Cheese recipe from it.
I am so sorry, but this is my new favorite mac and cheese.
It is easy, creamy, and. It goes above and beyond everything else I’ve tried in relation to both ease and creaminess. I’ve made it twice this week and will be making it again soon.
And are you ready to discover this interesting dish with Apronese, let’s get started.
Will It Skillet? Mac and Cheese
What Makes This Mac and Cheese My New Favorite
What makes this mac and cheese so special? Well, let me tell you about the reasons why this mac and cheese is so amazing.
- Since it does not require making a roux or a béchamel sauce, it is extremely quick and easy to prepare, as well as foolproof to use.
- You won’t be disappointed with this mac and cheese, because it’s incredibly silky and rich! And it doesn’t get grainy after cooling, like other so-called miracle mac and cheeses. It’s nothing less than rich cheesy perfection.
- In order to make this macaroni and cheese gluten-free, you’re going to need to use a gluten-free pasta with the cheese sauce, since it does not use a butter and flour based roux. Everyone can enjoy this kind of mac and cheese.
- Honestly, there are only seven ingredients in this dish, and that does not include salt, which is a really small amount.
As I said a moment ago, the mac and cheese recipe is so easy and delicious, that it can also be extremely dangerous.
Like I said, it will become so easy and tasty that I can very easily make this every now and then; the possibilities are endless. I can see myself just keeping the ingredients on hand all the time and just making mac and cheese. Pandora’s box has been opened.
P.S. If you do not have a cast iron skillet, you can easily make this recipe in a regular sauce pot. If you do not have a cast iron skillet, feel free to substitute a regular saucepan. The cookware I use is the 10′′ Lodge cast iron skillet.
Will It Skillet? Mac and Cheese
Workman Publishing has kindly allowed us to reprint this recipe with permission from them. This incredible roux-less mac and cheese is rich, creamy, and requires only seven ingredients to prepare. This is a perfect weeknight dinner option for busy people.
Author: Daniel Shumski
Servings: 2
Ingredients
- 1/2 tsp salt ($0.02)
- 2 cups elbow macaroni* ($0.70)
- 2 Tbsp butter ($0.27)
- 3/4 cup evaporated milk ($0.55)
- 1/2 tsp Dijon mustard ($0.03)
- 1 pinch cayenne pepper ($0.02)
- 1.5 cups shredded sharp cheddar ($1.00)
Instructions
- It is important to fill the skillet two-thirds full with water, add the salt, and bring it to a boil over medium-high heat while stirring constantly.
- Turn the heat to medium and cook the macaroni, stirring occasionally, until just shy of al dente. If a range of cooking times is given on the pasta package, aim for the lower end. It should take about 10 minutes to cook the macaroni, but check the packaging for the recommended cooking time. In the sauce, the macaroni will continue to cook a bit.) Biting into a piece should reveal a thin core of uncooked pasta when the macaroni is done.
- It is important to drain the macaroni and put it back into the skillet. Turn the heat down to low and add the butter. Stir the mixture until the butter melts.
- In the end, add the evaporated milk and mustard to the mixture, and stir well to combine. The cheese should be added in three batches, stirring frequently as each batch is added and waiting to see when they have melted before adding the next batch of cheese. You should notice that the sauce is smooth and significantly thicker after about 5 minutes.
- Serve the meal immediately. Leftovers can be stored in the refrigerator for up to 2 days in a covered container.
*I used cavatappi pasta (corkscrews). For most medium pasta shapes, 2 cups is roughly 1/2 lb.
Nutritional
Serving: 1 Serving ・ Calories: 1017.8 kcal ・ Carbohydrates: 103.1 g ・ Protein: 41.35 g ・ Fat: 47.2 g ・ Sodium: 1344.75 mg ・ Fiber: 4.1 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Step by Step Photos
I have attached Daniel’s book to serve as a reference. It has tons of yummy food in it, I know you will love it.
If you are making mac and cheese for the first time, you need to fill the skillet about 3/4 full with water and add a half cup of salt. Place the water over medium-high heat.
Add two cups (about 1/2 lb.) of elbow macaroni or another shape of similar size to the water. During the cooking process, you should cook your pasta just until it has become al dente.
Don’t over cook it because it will continue to cook in the sauce and soften. If you’re using a shallow skillet like this, be sure to stir it often as it boils. When the pasta has been cooked, drain in a colander and let it cool.
After the pasta is cooked and drained, set the skillet on low heat and add 2 tablespoons of butter to the skillet, as well as the cooked and drained pasta, then stir well.
The butter needs to be melted completely before it can be served.
It is important that you add 3/4 cup evaporated milk to the pot and let it begin to heat through.
I had to make sure that I purchased “evaporated milk” and not “sweetened condensed milk,” because they are two very, very different things.
I was pleasantly surprised to find just half of this can was needed for this recipe, so I kept the other half to make a second batch a couple days later.
You can also add half a teaspoon of Dijon mustard and a pinch of cayenne pepper to the mix.
In the meantime, pour 1.5 cups of evaporated milk into a large mixing bowl. Heat the evaporated milk to a gentle simmer (which should not take more than a minute) before adding 1.5 cups of shredded sharp cheddar, one handful at a time.
Mix well before adding the next handful of cheese. I added my cheese in three batches, one after the other.
You will not believe how good this skillet of deliciousness tastes as it thickens as the cheese melts and becomes the silkiest, cheesiest skillet of goodness that you have ever tasted.
And that’s it! You are done! Now tell Apronese how you feel. Remember to share in the comments below.
