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Posted: January 6, 2020
Recipe by: Yelena Strokin
Source: Cooking Melangery
Creamy comfort food is very common for wintertime. This baked macaroni and cheese recipe is perfect for using a Skeppshult cast iron cocotte. My kids love to have individual baked dishes; it gives an extra touch to homemade food!
Active Time
10 minutes
Total Time
25 minutes
Serves
4

Ingredients:

  • 1 lb. shell macaroni
  • salt for the water
  • 4 tbsp. unsalted butter
  • 2 c. whole milk
  • 1/2 c. heavy cream
  • 1 tsp. salt
  • freshly ground white or black pepper
  • 1 tsp. mustard (optional)
  • 3 c. shredded cheddar cheese
  • 1/2 c. grated parmesan cheese
  • fresh herbs for serving (optional)

Directions:

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Salt a large pot of water. Bring the water to a boil and then add the macaroni and cook until it's almost soft (about 10 minutes). Drain the macaroni and return it to the pot over low heat.
  3. 3. Add the milk, heavy cream, cheese, mustard, butter and seasonings. Simmer, stirring constantly, until mixture is hot and creamy (about 5 minutes). Taste and add more seasonings, if you like.
  4. 4. Spoon the macaroni mixture into a few Skeppshult cast iron cocottes, or ceramic ramekins. Top with the cheese. Bake until the top is brown (about 15 minutes). Top with your favorite herbs and serve hot.

Images:

Baked Macaroni and Cheese in Cast Iron Cocotte
Baked Macaroni and Cheese in Cast Iron Cocotte
Baked Macaroni and Cheese in Cast Iron Cocotte
Baked Macaroni and Cheese in Cast Iron Cocotte
Baked Macaroni and Cheese in Cast Iron Cocotte

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Baked Macaroni and Cheese in Cast Iron Cocotte

Source: Cooking Melangery

  • Prep
    10 minutes
  • Total Time
    25 minutes
  • Serves
    4

Description

"Creamy comfort food is very common for wintertime. This baked macaroni and cheese recipe is perfect for using a Skeppshult cast iron cocotte. My kids love to have individual baked dishes; it gives an extra touch to homemade food!"

Ingredients

  • 1 lb. shell macaroni
  • salt for the water
  • 4 tbsp. unsalted butter
  • 2 c. whole milk
  • 1/2 c. heavy cream
  • 1 tsp. salt
  • freshly ground white or black pepper
  • 1 tsp. mustard (optional)
  • 3 c. shredded cheddar cheese
  • 1/2 c. grated parmesan cheese
  • fresh herbs for serving (optional)

Directions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Salt a large pot of water. Bring the water to a boil and then add the macaroni and cook until it's almost soft (about 10 minutes). Drain the macaroni and return it to the pot over low heat.
  3. 3. Add the milk, heavy cream, cheese, mustard, butter and seasonings. Simmer, stirring constantly, until mixture is hot and creamy (about 5 minutes). Taste and add more seasonings, if you like.
  4. 4. Spoon the macaroni mixture into a few Skeppshult cast iron cocottes, or ceramic ramekins. Top with the cheese. Bake until the top is brown (about 15 minutes). Top with your favorite herbs and serve hot.
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