Pan-Fried Mac and Cheese

Ingredients

• 225 grams elbow macaroni
• 3 tablespoons butter
• 2 tablespoons flour
• 1.5 cups whole milk
• 2 cups sharp cheddar, shredded
• 0.5 cups parmesan, grated
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 1 pinch pinch nutmeg (optional)
• 1 tablespoons neutral oil or bacon fat (for frying)

Steps

1. Cook the macaroni: Boil 225 grams elbow macaroni in well-salted water until just shy of al dente — about a minute less than the box says. You want it firm so it holds together later. Drain well.
2. Make the roux: In an oven-safe or cast iron skillet over medium, melt 3 tablespoons butter, whisk in 2 tablespoons flour, and cook ~1 minute until it smells nutty.
3. Build the sauce: Slowly whisk in 1.5 cups whole milk, stirring constantly until it thickens into a smooth sauce, about 4–5 minutes. Keep it thick — a stiff sauce fries better.
4. Add the cheese: Off the heat, stir in 2 cups sharp cheddar, shredded, 0.5 cups parmesan, grated, 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 1 pinch pinch nutmeg (optional) until melted and smooth.
5. Combine and press: Fold the drained macaroni into the sauce. Press it down flat and compact into the bottom of the skillet with a spatula.
6. Fry the crust: Drizzle 1 tablespoons neutral oil or bacon fat (for frying) around the edges. Raise heat to medium and let it fry undisturbed until the bottom forms a deep golden crust. Don't stir — the crust is the goal.
7. Finish and serve: Either flip sections with a spatula to crisp the top, or slide the whole slab onto a plate and invert it back crust-side up. Serve in wedges.