A good cast iron pan is a staple in a Southern kitchen. They are the best choice for making cornbread or fried chicken because of their ability to get very hot and retain that heat. The best pans are the ones that have been in the family for years and are well seasoned and full of family memories. Today our resident Georgia peach, Rebecca, used it for some baked macaroni and cheese in honor of the Southern Food Fest going on this week in the Whole Foods stores down South. Even though our pasta hails from New Jersey, it is the perfect match for your southern family recipes. Try this one out or tag us in a picture of your favorite southern pasta plate on Instagram!
1 lb of Severino Wagon Wheels
4 cups whole milk
2 cups cheddar
1 cup Parmesan
1/2 cup flour
1/2 cup butter
1/2 cup panko breadcrumbs
Salt and Pepper
While your oven is preheating to 350, cook the pasta in salted, boiling water for 8-10 minutes or until al dente. Drain and set aside.
Melt 1/2 cup of butter in a saucepan and whisk in 1/2 cup of flour. Allow this to cook for about 5 minutes over medium heat whisking regularly.
Then slowly pour in the 4 cups of milk. Allow the sauce to come to a simmer and it should be the thickness of gravy. Season with Salt & Pepper to taste.
In a cast iron pan add your pasta with the 2 cups of cheddar cheese on top. Then, top the cheese and pasta off with your milk sauce. Let it sit and melt for 2 minutes and then stir everything together.
Bake for 10 minutes. Add the Parmesan and breadcrumbs and broil on low until browned (about 2-3 minutes).