Prep 15 mins
Cook 30 mins
My dad's specialty was skillet macaroni and cheese. He always used a combination of high quality freshly grated cheddar, Asiago and dry Jack cheese. He topped the dish with sliced tomato and bread crumbs for an exceptionally cruncy crust and baked it in a cast iron skillet.
- 4 tablespoons unsalted butter, plus
- extra unsalted butter, for the skillet
- 1 large yellow onion, cut into 1/8 inch dice
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 4 cups whole milk
- 1 teaspoon paprika
- 1⁄2 teaspoon nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3⁄4 cup grated extra-sharp cheddar cheese
- 3⁄4 cup grated asiago cheese
- 3⁄4 cup grated dry monterey jack cheese or 3⁄4 cup parmesan cheese
- 1 lb elbow macaroni, cooked and drained
- 2 plum tomatoes, sliced
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- Preheat oven to 400*F.
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic, and cook until they are softened, about 2 minutes.
- Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
- Gradually whisk in the milk.
- Add the paprika, nutmeg, salt and pepper.
- Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
- Add the cheeses and stir until they are melted.
- Add the macaroni and stir until the noodles are toroughly coated.
- Remove from the heat.
- Do not allow the macaroni to sit at this stage, as it will dry out.
- Butter one 12 inch skillet.
- Transfer the macaroni mixture to the skillet.
- Top with the sliced tomatoes.
- Sprinkle bread crumbs on top.
- Bake until the cheese is bubbling and golden brown, about 30 minutes.
- Garnish with the chopped herbs.