Chef notes
The toasted cheese topping is a wonderful complement to the rich and creamy macaroni. And a cast iron skillet is a no-brainer for large groups because it keeps food hot for a long time, even after it comes out of the grill or oven.
Special Kitchen Equipment Required: Cast Iron Skillet, Oven or Outdoor grill.
Technique Tip: Dish is done cooking when the cheese browns and crisps on top.
Ingredients
- 1 1/4 cups sharp cheddar cheese
- 3/4 Muenster cheese, shredded
- 2/3 cup mayonnaise
- 1 teaspoon Frank’s RedHot hot sauce
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- One 16 ounce package elbow macaroni
- 8 tablespoons unsalted butter
- 2 cups Muenster cheese, shredded
- 1 cup shredded sharp cheddar cheese
- 1 ounces sliced Velveeta
- 2 cups half-and-half
- 1/4 teaspoon salt
Preparation
1.In a small bowl, combine the cheddar and Muenster cheeses, mayonnaise, hot sauce, salt and pepper. Set aside.
2.Bring a medium pot of lightly salted water to a boil then add the macaroni. Cook until al dente, about 6 to 7 minutes.
3.Drain the macaroni and immediately return the noodles to the pot.
4.Add the butter and stir until melted. Then add the Muenster, cheddar and Velveeta cheeses. Stir until melted.
5.Add the half-and-half. Add salt.
6.Pour the macaroni mixture into a 10-inch cast iron skillet.
7.Spread the cheese-topping mixture evenly on top of the pasta.
8.Cook the pasta in an oven or a covered grill over indirect heat, at 300 degrees, until the topping is golden brown, about 30 minutes.
9.Remove the skillet from the heat and serve while still hot.
