Ingredients
- 2 cups dry elbow macaroni
- 1/3 rd cup butter
- 1/4 th cup flour
- 1/2 cup heavy cream
- 1 cup whole milk warmed
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp paprika
- 1/2 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
- 1 shredded cheddar cheese
Instructions
- Cook macaroni according to package instructions, make sure to leave it slightly al dente. In a 12-inch deep cast iron skillet. Add 1/4 cup butter. Once melted, whisk in the flour. Cook 1 minute whisking, until it is bubbly. Slowly stir in the cream and milk. Whisk until it thickens. Add salt, pepper, nutmeg, garlic salt and paprika. Stir just until combined. Remove from heat and whisk in the shredded mozzarella and cheddar cheese. Stir cooked pasta into the sauce.
- *If you prefer your mac and cheese crisps on top, bake at 350 degrees for 20-25 minutes until top is golden and bubbly!
