Iron Skillet Mac and Cheese

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 2 cups Elbow macaroni, dry

• Dairy

  • 1 1/2 Sticks Butter, unsalted
  • 4 tbsp Butter, unsalted
  • 1 8 Ounce Block Cheddar cheese, medium
  • 1 8 Ounce Block Colby jack
  • 1 cup Milk
  • 1 8 Ounce Block Mozzarella
  • 1 8 Ounce Bag Shredded four cheese mexican blend

• Other

  • 10 " iron skillet pan

Found on hollyscheatday.com

Description

Ingredients

• 2 Cups Dry Elbow Macaroni
• 1 Cup of Milk
• 1.5 Sticks of Cold Unsalted Butter, Cut Into Pieces
• 4 Tablespoons of Cold Unsalted Butter
• 8 Ounce Block of Medium Cheddar Cheese
• 8 Ounce Block of Mozzarella
• 8 Ounce Block of Colby Jack
• 8 Ounce Bag of Shredded Four Cheese Mexican Blend
• 3 Eggs
• 10 Iron Skillet Pan

Directions

• Preheat the oven to 350 degrees F. Cook elbow macaroni completely until soft, and drain. In a large mixing bowl, add cooked macaroni. Now add the 1.5 sticks of cold sliced butter. Cut up the blocks of cheese into chunky pieces and add to your bowl (you can use as little or as much as you want depending upon how cheesy you want it). Add in 4 ounces of the shredded cheese (you can definitely add more if you want). Add in your eggs and milk, mix well, at this point the texture will be more soupy which is what you want. Add salt and pepper to taste (I add quite a bit of both). Pour the macaroni mix into your iron skillet and place the 4 tablespoons of sliced butter onto the top of your macaroni, which is optional. Bake for 30-35 minutes, longer if you want the top more well done.