Baked Mac and Cheese

cook time:

1 hr 0 min

total time:

1 hr 0 min

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You think you know mac and cheese… but this one will change your mind. Most versions lean heavy, but this one is light, creamy, and insanely satisfying, without sending you into a food coma. The secret? A mix of three cheeses—mozzarella, sharp cheddar, and provolone—melted into a silky roux that keeps things smooth and balanced. The pasta gets folded in, layered into a cast iron skillet, and topped generously with crispy breadcrumbs before baking for maximum crunch. Simple, rich, but somehow still light!

Ingredients

For the cheese sauce:

  • 720 gr milk
  • 100 gr mozzarella, grated
  • 100 gr cheddar, grated
  • 100 gr provolone, grated
  • 65 gr butter
  • 50 gr flour
  • 5 gr salt
  • Black pepper
  • Nutmeg

Ingredients

For the topping:

  • 1 cup breadcrumbs
  • 1 anchovy tin, just the oil

Ingredients

For the pasta:

  • 2.400 gr boiling water
  • 240 gr pasta
  • 24 gr salt
  • To assemble
  • 50 gr mozzarella, grated
  • 50 gr cheddar, grated
  • 50 gr provolone, grated

Ingredients

For the cheese sauce:

  • 720 gr milk
  • 100 gr mozzarella, grated
  • 100 gr cheddar, grated
  • 100 gr provolone, grated
  • 65 gr butter
  • 50 gr flour
  • 5 gr salt
  • Black pepper
  • Nutmeg

Ingredients

For the topping:

  • 1 cup breadcrumbs
  • 1 anchovy tin, just the oil

Ingredients

For the pasta:

  • 2.400 gr boiling water
  • 240 gr pasta
  • 24 gr salt
  • To assemble
  • 50 gr mozzarella, grated
  • 50 gr cheddar, grated
  • 50 gr provolone, grated

Ingredients

For the cheese sauce:

  • 720 gr milk
  • 100 gr mozzarella, grated
  • 100 gr cheddar, grated
  • 100 gr provolone, grated
  • 65 gr butter
  • 50 gr flour
  • 5 gr salt
  • Black pepper
  • Nutmeg

Ingredients

For the topping:

  • 1 cup breadcrumbs
  • 1 anchovy tin, just the oil

Ingredients

For the pasta:

  • 2.400 gr boiling water
  • 240 gr pasta
  • 24 gr salt
  • To assemble
  • 50 gr mozzarella, grated
  • 50 gr cheddar, grated
  • 50 gr provolone, grated

Lets Start Cooking!

step 1

Preheat your oven to 180°C (185°C).

step 2

Boil the pasta according to the package instructions. In the meantime, start working on the sauce. If the pasta finishes before the sauce, simply strain it and set aside.

step 3

In a medium-sized pot, add the butter and flour. Cook while stirring constantly until it forms a thick, darker roux.

step 4

Add the milk and stir until fully combined and smooth with no lumps. Fold in the cheeses until melted and incorporated.

step 5

Season with black pepper, salt, and nutmeg to taste.

step 6

Add the strained pasta to the sauce and mix until well coated.

step 7

In a separate pan, add the oil from the anchovy tin. Add the breadcrumbs and toast until golden and fragrant.

step 8

In a cast iron pan, layer a third of the pasta, then some cheese, another third of pasta, more cheese, and finish with the last third of pasta. Top with the toasted breadcrumbs.

step 9

Bake for 25–30 minutes.

step 10

Remove from the oven and serve hot. Be careful—it’s hot!

step 11

YASSS!

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