Alabama Mac ' N ' Cheese
Note from Cristi:
Many of my most favorite meals with my mom’s family in Alabama included a skillet of baked mac n cheese. My Uncle Joe passed the recipe on to us years ago and we have been making it ever since. The cast iron skillet not only enhances the cozy, rustic charm of the dish, but it also retains heat longer making it ideal for serving second helpings. This version of the recipe is a tad cheesier and adds a little salt and pepper enriching all the goodness. Comfort food at its finest.
Ingredients
12 oz elbow macaroni
16 oz block Sharp cheddar cheese (shredded and divided into thirds)
8 oz block parmesan cheese (shredded)
8 Tbsp butter (divided)
6 slices American cheese
1 cup whole milk
1 cup half-and-half
3 eggs
1/2 tsp black pepper
1 tsp salt
Instructions
01. Preheat your oven to 350°F (175°C). On stovetop, melt 1 Tbsp butter in a 12 inch cast iron skillet.
02. Shred the cheddar and parmesan. Set aside.
03. Bring a large pot of salted water to a boil. Cook the elbow macaroni al dente (the noodles should be slightly firm, as they'll finish cooking in the oven). Drain and return noodles to the pot. Add remaining 7 Tbsp of butter and stir to melt.
04. To the buttered noodles, add all of the parmesan cheese and 1/3 of the shredded cheddar cheese. Stir until fully combined and the cheese starts to melt.
05. Spread a third of the cheddar cheese evenly in the bottom of the buttered cast iron skillet.
06. Spoon noodle mixture on top of cheese in skillet, spreading it out evenly.
07. In a bowl, whisk together the eggs, milk, half-and-half, salt, and pepper until well combined.
08. Pour the egg mixture over the noodles. Top with 6 slices of American cheese.
09. Finish with the remaining 1/3 of the shredded cheddar cheese.
10.Bake skillet in oven at 350°F for 30 minutes then turn oven up to 400°F and bake an additional 10 minuted until golden and bubbly.
