Cast Iron Mac N Cheese
1 pound elbow macaroni
8 ounces bacon, chopped
1/2 medium onion, diced
4 T unsalted butter
4 T all-purpose flour
3 C whole milk
16oz cheese, grated
(8oz monterey jack, 8oz cheddar)
1/4 C parmesan cheese, grated
Salt & Pepper
Drizzle of olive oil
1. Cook bacon over medium high heat, add a drizzle of oil to get it sizzling. Once crispy, remove from skillet and set aside.
2. Add diced onions to bacon grease and cook until soft. Remove from skillet and combine with bacon.
3.While doing the above get yournoodles cooking according to the package directions. Cook 1-2 minutes under as they will finish in the cheese sauce.
*Very important NOT to clean or wipe out the skillet. Pour out any excess pooled grease, leaving enough to coat the skillet.
4.Melt butter in a medium saucepan over medium heat. Once melted add your flour and start whisking. After 4-5 minutes it should be a nice light tan/brown color.
5.Now slowly, very slowly, start whisking in your milk. Adding milk too fast will cause lumps to form. (A few lumps is not the end of the world.)
6.Once all milk is added, whisk in your grated cheese and salt and pepper to taste. The longer you stir on the burner the thicker it will get. Stir to desired consistency.
7.Stir drained noodles, bacon, and onions into cheese sauce then pour into previously used skillet. Cook for about 30 minutes at 400 degrees or until browned to your liking and edges are good and crispy.