Mac and Cheese works great in cast iron. It retains more heat than glass or enamel casserole dishes, so it cooks evenly, which comes in handy when you’ve got a dense dish like baked mac and cheese.

skillet mac and cheese

Most of the restaurants around around Somerville have some kind of Mac & Cheese on the menu (Highland Kitchen, The Independent, Trina’s). As far as comfort food goes, it certainly has taste and nostalgia in its favor. I also think it acts as a great basis for the clean-out-the-fridge type of cooking.  Cheese? almost any kind will work, grate it and toss it in. Meat? dice it. Milk or cream? Use them for your sauce. Got leftover greens or carrots in your crisper? Cut em up, toss em in. I think you get the idea.

just add bacon

Skillet Mac & Cheese with Bacon
baking time: 25 minutes
total time including prep: about 90 minutes

1 lb dry pasta
2 strips bacon
6 tbsp butter
1/4 cup flour
2 cups whole milk
8 oz cheddar cheese
8 oz gruyere cheese
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup breadcrumbs

Boil pasta in salted water – I usually remove it from the heat 2 minutes before the recommended time. Drain and set aside. Shred cheeses in a grater or food processor, and mix together in a small bowl.

Preheat the oven to 400F. Warm a cast iron skillet or dutch oven over medium heat on the stovetop. Add bacon, cook until browned, and drain on a paper towel.

Build the roux – melt 4 tablespoons butter in bacon grease. Add 1 cup flour, and stir vigorously. Pour milk in a single stream.

pouring milk into roux

Once the milk is absorbed, add cheese, but reserve 1/4 cup. Turn off heat and stir until cheese is melted. Turn pasta into the cheese sauce, then crumble in bacon.

assembling the mac and cheese

Layer half of the breadcrumbs, then remaining 2 tbsp butter chopped into small pieces, then 1/4 cup cheese, then remainder of breadcrumbs.

layering butter, cheese and breadcrumbs

Bake at 400F for 25 minutes. Add cover,  and bake 5 additional minutes. Remove from heat and let sit for another 10-15 minutes with cover on. Slice up with a pie wedge or slotted spoon and serve.

skillet mac and cheese with breadcrumb topping

cider braised ribs with gravy

It’s really quite easy. It’s not a healthy version by any means, but perfectly crispy chips are the reward. Using a well-seasoned cast iron is the key. Well, that and a lot of oil.

My basic steps are slice, parboil, fry, season. If you’re looking for extra flavor, infuse a veg oil with sprigs of rosemary for 2-3 days beforehand and then use for frying.

3 large yukon gold potatoes
sea salt
rosemary
1 liter vegetable oil
table salt (for boiling)

Bring oil to 360F over medium heat in a cast iron dutch oven. I have found heating the oil over medium heat instead of high allows me to maintain a constant temp while frying, and the first batch doesn’t end up scorched.

Cut potatotoes in half, then slice thinly, about 1/8 inch thick. Using a mandonlin will make this quick work.

slicing with the mandolin

Bring water in a large saucepan or stockpot to a boil. Salt the water generously. Add sliced potatoes and bring to a boil for 2 minutes- no more! Strain potatoes and douse with cold water to prevent them from cooking any further.

Make sure you have a drying rack or plate ready with paper towels to dry your chips. Add potatoes to oil, now heated to 360F in your cast iron, in small batches using a skimmer or tongs. Adding too many chips at one time will lower your oil temp and make it harder to maintain a consistent temp. Turn or flip every 30 to 45 seconds to make sure they brown evenly on both sides. Once they are a nice deep brown, about 2 minutes, remove to drying rack with paper towels. Repeat as necessary to finish all chips.

fried potato chips

In a large bowl, toss chips with sea salt and finely chopped rosemary. Serve with your favorite meat dish, or as a snack.

braised beef rib with rosemary chips