Name: Baked Mac and Cheese
Cook time: 3600 s
Total time: 3600 s
Yield: 1 cast iron
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; For the topping; 1 cup breadcrumbs; 1 anchovy tin, just the oil; For the pasta; 2400 gr boiling water; 240 gr pasta; 24 gr salt; To assemble; 50 gr mozzarella, grated; 50 gr cheddar, grated; 50 gr provolone, grated

BENGINGI

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Baked Mac and Cheese

cook:

1 h 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!

1 cast iron

original

metric

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

For the topping

1 cup breadcrumbs

1 anchovy tin, just the oil

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

Directions

Step 1

Preheat your oven to 360°F (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.

2.400 gr boiling water

240 gr pasta

24 gr salt

Step 3

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

65 gr butter

50 gr flour

Step 4

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

720 gr milk

100 gr mozzarella, grated

100 gr cheddar, grated

100 gr provolone, grated

Step 5

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

5 gr salt

Black pepper

Nutmeg

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.

1 cup breadcrumbs

1 anchovy tin, just the oil

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.

50 gr mozzarella, grated

50 gr cheddar, grated

50 gr provolone, grated

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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