BENGINGI
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Baked Mac and Cheese
cook:
1 h 0 min
0.0
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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
US
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
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