Cook time: 30-35 minutes.
Has anyone actually ever said "no" to the question, "Would you like some mac and cheese?" We don't think so. Mac and cheese is always a crowd pleaser, especially when it's extra creamy and extra cheesy. Shout out to Ooni ambassador Mike (@pizzainthesac) for this killer skillet mac and cheese recipe. It's really *chef's kiss.*
Ooni Cast Iron Skillet Pan
- 4oz elbow macaroni
- 4oz sharp cheddar cheese, grated (don't use pre-shredded cheese from the bag. Trust us on this!)
- 6oz cottage cheese
- 4oz Greek yogurt or sour cream
- Pinch of dried mustard powder
- Pinch of paprika
- Pinch of salt and pepper
- ⅓ stick butter, cubed
- Parmesan/Romano cheese, to taste
Fire up your Ooni pizza oven. Aim for 400-500˚F on the stone baking board inside the oven. Using the Ooni Infrared Thermometer you can easily check the temperature inside your oven.
You can use a standard oven if you do not have an Ooni pizza oven, but it's really better in an Ooni.
Boil a pot of water, add a pinch of salt, and cook your elbow al dente according to the box.
In a large bowl, combine the cottage cheese, yogurt or sour cream, mustard powder, paprika, salt and pepper.
Drain the cooked noodles and add to the grated cheddar cheese mix. Stir well.
Grease your Ooni Cast Iron Skillet Pan with butter. Pour your pasta mixture into the skillet. Spread evenly then cover with aluminum foil.
Place the pan in your Ooni pizza oven at the farthest corner from the flames. Rotate the skillet every 5 minutes. After 4 turns (or 20 minutes), remove the skillet from the oven, remove the foil, and top with a couple cubes butter and fresh grated parmesan/Romano cheese. Return the uncovered skillet to the Ooni pizza oven for an additional 5-10 minutes or until the cheese is caramelized and golden brown to your liking.
Remove the pan and serve right away. Be sure to use a wooden spoon to serve so you don't scratch the cast iron pan. Enjoy!
If you make this, let us know in the comments how it turned out!