As I said I am obsessed with using the cast iron skillet and have been wanting to try out making mac and cheese on it. So Sunday night dinner seemed to be as good as time as any to try. Now I always like to add in some extra flavoring so what goes better with mac and cheese then bacon, ham and peas. Now I went with three different cheeses Monterrey jack, mild cheddar and Swiss.
To start out I boil water and evaporated milk together, I read that evaporated milk is better to use in the skillet so I went with it, I used fusilli noodles, I think the twirls in them catch more cheese and it’s fun to say. After the water and milk are boiling I add in the noodles, all this is done at high heat, while the noodles are boiling I have the peas and ham in a frying pan just getting hot and adding , I am also crisping up the ham a little bit, I am cooking the bacon in the oven and getting it nice and crispy. Now you have to stir the noodles frequently the skillet is extra hot and the noodles are going to stick to the bottom if your not stirring frequently. While the noodles are cooking I add salt for seasoning, the noodles cook quickly so you need to have your cheese ready to go, I have all the cheese shredded and in a bowl next to me waiting to go . As the noodles get closer to being ready, I drop the heat on the oven to medium, I add the peas and ham into the noodles, and begin to add in the cheese. Now I like to add in the cheese a handful at a time, after each handful I am stirring for around two minutes before I add in the next handful. This is all timing again, while the cheese is being add I have taken the bacon out of the oven and have cut it into small pieces. after the last handful of cheese is in and stirred I add on half the bacon and stir that in, I am saving the other half to put on top of the mac and cheese bowls because you can never go wrong with bacon. I will say I probably would have not used Swiss cheese. When I make this again will either stick with cheddar and Monterrey or add in a Gouda or something along those longs. in general cant wait to make more mac and cheese not even 30 minutes to make and so good.
4 person recipe:
- 3.5 cups water
- 12 oz can evaporated milk
- 3 cups noodles
- 1/4 pound ham ( I sliced into tiny cubes)
- 1 bag frozen peas
- 5 strips thick bacon
- 1 cup each of cheese (I used mild cheddar, Swiss, and Monterrey jack)
- 2 table spoons salt (or to taste)