Skillet Mac and Cheese with Smoked Gouda and Cheez it Crust
Skillet Mac and Cheese with Smoked Gouda and Cheez it cracker crust - the ultimate comfort food.
Servings: 10
Calories: 639kcal
Equipment
- large skillet or oven safe dish
Ingredients
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 12 oz cans evaporated milk
- 1 8 oz package of cream cheese softened and cut into small cubes
- 1 lb shellbows, cavatappi or elbow pasta
- 16 oz hand grated smoked gouda/ divided (half for sauce, half for topping)
- ½ teaspoon dry mustard powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon ground smoked paprika
- 1 cup Cheez it crackers ground into fine crumbs in processor
Instructions
- Preheat oven to 375 degrees.
- Add cheez-its to the bowl of a food processor, and pulse until fine crumbs form. Set aside.
- Boil the pasta in salted water to al dente, drain and set aside. (Consult package directions for al dente).
- In a 10”-12” cast iron skillet, melt butter over medium heat.
- Add flour and whisk until well combined to make a roux.
- Cook roux 1-2 minutes, stirring frequently.
- Add 2 cans evaporated milk, dry mustard powder, garlic powder, salt, pepper, smoked paprika and cream cheese and whisk until well incorporated.
- Cook sauce over medium heat for 5-6 minutes, stirring occasionally until slightly thickened.
- Add half the smoked gouda cheese, turn off heat and stir to combine.
- Add cooked and drained noodles to the pan, and toss to combine with the cheese sauce.
- Top with remaining shredded smoked gouda and cheez-it crumbs, and bake for 30 minutes, until golden and bubbly.
Nutrition
Calories: 639kcal | Carbohydrates: 60g | Protein: 26g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 849mg | Potassium: 405mg | Fiber: 2g | Sugar: 10g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 561mg | Iron: 1mg