Cast Iron Mac and Cheese

Click below for this ooey gooey recipe.

If you consider yourself a decent cook, but you don't own a cast iron skillet, then you might as well throw your whole kitchen away. Many-a slave, home-cook and Michelin star restaurateur have used it's wizardry to create culinary masterpieces for centuries. This recipe right here, G, is just another to be added to the list of legendary greatness. Selah. 

Your gonna start by boiling some water in it. Yes, this is one skillet deal. Are you loving me right now or what?! Let's move on. Toss in the mac noodles. Here, I am using my fave; Cellentani pasta, or Corkscrew. Boil the noodles until Al Dente like the Boss you are. Strain. Set aside. Melt about 3 tsps of butter in the pan until melted. Sprinkle a little flour in the pan. Not too much! This ain't gravy. Yea...that's right. Just enough to make a soft golden roux. 

​Cook that flour a little bit like your Mama taught ya. There ya go. Slowly whisk in in bout 2 cups of hot milk. Whisk it real good. It's ready for the cheese when it thickens up a bit. Nappe- sauce consistency. Throw like 2 cups of shredded cheese in there. The more variety the better long as you got cheddar! Here I have Sharp Cheddar, Parmesan and Mozzarella. Boss. Stir like a vat of Love Potion until the cheese is completely melted. Toss those noodles back in and stir to coat. Crack an egg, whisk, stir into the pasta. Pop in a 375-400 degree oven for a few minutes until golden brown and bubbly on top. 

And that's all to the magic folks. And listen...I'm not finna write out no exact times and measurements because this recipe is from the soul and has been passed down through the Underground Railroad. If you didn't hear either Harriet Tubman hum, Barry White whistle or the thunder of a thousand native knee slaps while you were reading this, then you're not ready, Grasshopper. Save recipes like this for the real and not the play play.