The Best Cast Iron Mac and Cheese

Cast iron mac and cheese allows you to make a classic dish, with a twist. Not only is preparing your macaroni and cheese healthier for you because of the cast-iron, but it is also easier, because there are not as many dishes to do when you’re done.
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INGREDIENTS:
2 cups pasta noodles cooked
¼ cup butter
2 Tbsp corn starch
1 Tbsp garlic
2 cups milk
4 oz Velveeta
4 oz cream cheese
8 oz freshly shredded cheddar cheese
½ tsp paprika
½ tsp salt to taste
¼ tsp pepper to taste
INSTRUCTIONS:
To make cast-iron mac and cheese, you will want to start off by filling a pan with water, add your dried pasta, and boil it until your pasta noodles are al dente. Once the pasta noodles are cooked, drain the water inside the cooked pasta noodles aside.
Now to make your roux. In your cast-iron skillet, melt the butter and add in garlic. When your butter is melted sprinkle it with cornstarch and stir until your butter and cornstarch are mixed.
Cook the mixture over medium heat for one minute.
Then add your milk, and whisk and mixture, until your corn starch and butter mixture are combined with the milk.
Mix in the melty cheese that has been cut into cubes, and also mixing your cream cheese that has been cut into cubes as well.
Whisk until the cheese is melted. Continue over medium low heat. Make sure you are stirring the mixture the whole time, so that it does not burn.
Finally, add in your block of freshly shredded cheese, and continue whisking the cheese sauce until your shredded cheese is melted.
Once the shredded cheese is melted, you can pour the pasta into your skillet, and stir until the cheese sauce coats the pasta.
Season the macaroni and cheese with paprika, salt, and pepper. Stir to combine. Then add your remaining shredded cheese on top of the macaroni and cheese.
Place it into the oven, on a low broil, and broil for 2 to 5 minutes or until the top of your macaroni and cheese is lightly browned. Remove it from the oven, serve, and enjoy!
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