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Skillet Mac and Cheese with Smoked Gouda and Cheese Cracker Crust
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Skillet Mac and Cheese with Smoked Gouda and Cheez it Crust

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Keyword: cast iron, macaroni and cheese, smoked gouda
Servings: 10

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

  • 1. Preheat oven to 375 degrees.
    2. Add cheez-its to the bowl of a food processor, and pulse until fine crumbs form. Set aside.
    3. Boil the pasta in salted water to al dente, drain and set aside. (Consult package directions for al dente).
    4. In a 10”-12” cast iron skillet, melt butter over medium heat.
    5. Add flour and whisk until well combined to make a roux.
    6. Cook roux 1-2 minutes, stirring frequently.
    7. Add 2 cans evaporated milk, dry mustard powder, garlic powder, salt, pepper, smoked paprika and cream cheese and whisk until well incorporated.
    8. Cook sauce over medium heat for 5-6 minutes, stirring occasionally until slightly thickened.
    9. Add half the smoked gouda cheese, turn off heat and stir to combine.
    10. Add cooked and drained noodles to the pan, and toss to combine with the cheese sauce.
    11. Top with remaining shredded smoked gouda and cheez-it crumbs, and bake for 30 minutes, until golden and bubbly.