Cast-Iron Skillet Baked Rigatoni Mac & Cheese
🧀 Ingredients:
For the pasta & sauce:
8 oz rigatoni pasta
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (warm)
½ cup heavy cream
1 tsp Dijon mustard (optional but recommended)
1½ cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded (or use Monterey Jack or Mozzarella)
Salt & freshly cracked black pepper, to taste
Pinch of paprika or cayenne (optional, for subtle kick)
For topping:
½ cup sharp cheddar cheese, shredded
Optional: 2 tbsp Parmesan for extra golden crisp
🔥 Instructions:
Cook the Rigatoni:
Boil rigatoni in salted water until just shy of al dente (about 1–2 minutes less than package instructions). Drain and set aside.
Make the Cheese Sauce (Roux-style):
In a small cast-iron skillet (8–10 inch) over medium heat, melt butter.
Whisk in the flour and stir for 1–2 minutes to make a roux (don’t let it brown too much).
Slowly whisk in warm milk and cream, stirring constantly to prevent lumps.
Add Dijon mustard, then simmer until the sauce thickens slightly (about 3–5 minutes).
Lower heat, stir in cheddar and Gruyère until smooth and velvety.
Season with salt, pepper, and a pinch of paprika or cayenne if using.
Combine & Assemble:
Add cooked rigatoni to the cheese sauce in the skillet and toss to coat.
Sprinkle remaining cheddar (and Parmesan if using) evenly over the top.
Bake:
Preheat oven to 400°F (200°C).
Bake the skillet uncovered for 15–20 minutes, or until the top is bubbly and golden.
Broil for 2–3 minutes at the end if you want extra browning.
Serve Hot & Cozy:
Place the skillet on a white plate with a brown paper liner for presentation.
Add a big serving spoon. Snap a photo before it’s gone. 😉
🌟 Pro Tips:
If you want even more comfort, stir in crispy bacon or caramelized onions.
Add a bit of cream cheese or Velveeta to the sauce for ultra creaminess.
The skillet retains heat—great for cozy servings straight from the oven.
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