Ratatouille Mac and Cheese

Ratatouille Mac and Cheese | Havocinthekitchen.com

This story started many years ago this year…

Ratatouille Mac and Cheese | Havocinthekitchen.com
I am embarrassed to narrate it, but I’m a strong guy to do that.

Believe me or not, but few months back I didn’t have a cast iron skillet. Doesn’t sound plausible? I had seen a lot of fantastic recipes and marvelous photographs featuring the iron casts. How the hell was I supposed to make a frittata?

Ratatouille Mac and Cheese | Havocinthekitchen.com

I had made a few attempts to persuade Andrey that an iron skillet was a necessity, but he ignored all my pleas. Indeed, he had quite a reasonable answer that we didn’t have enough space for all this kitchen stuff.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Truth. In fact, we wouldn’t have had such an issue if I hadn’t had all my kitchen props. But getting rid of them wasn’t a solution. At all.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Ratatouille Mac and Cheese | Havocinthekitchen.com

Thus, I came up with a perfect decision. In April, few weeks before my Birthday, I suggested an iron cast skillet to be one of my Birthday presents. I mean, who would ever reject a wish of a Birthday guy, right? That would have been so ruthless.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Yup, besides being hilarious, honest, handsome, gifted, and intelligent guy (not to mention being extremely humble), I could be canny as well.

And that worked!

Ratatouille Mac and Cheese | Havocinthekitchen.com

When I got my first Canadian iron cast I knew I would make mac and cheese in the first place.

Because mac and cheese in a cast iron skillet looks sexy!

I was going to fulfill this ingenious plan in May, but that didn’t happen.

Ratatouille Mac and Cheese | Havocinthekitchen.com

The reason was simple. I couldn’t figure out what kind of mac and cheese I would be making. I don’t choose the simple ways. As a result, May was marked by my thoughts about the recipe. So was the June. I was thinking about making eggplant mac and cheese, but that was a bit boring too. Tomatoes and basil? Rejected because Andrew isn’t fond of roasted tomatoes.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Ratatouille Mac and Cheese | Havocinthekitchen.com

Then that happened. Jonathan, the author of The Candid Appetite, published the recipe for Stove Top Ratatouille Mac and Cheese. Eureka! That was exactly what I had been looking for.

Well, perhaps, I’m not that creative because I didn’t figure out that by myself.

Sure, I didn’t fully follow the recipe, because for me the idea is more important than the recipe.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Should I tell how delicious this Ratatouille Mac and Cheese turned out? Imagine that: sauteed onions, garlic, eggplants, zucchini, and tomatoes. They’re generously spruced up with fresh herbs such as savory, thyme, and rosemary. Instead the classic white sauce I’ve got a simple yet delicious cream cheese sauce. Plus, smoked paprika to accentuate the veggie flavors. And don’t forget the cheese. A lot of cheese. I used mozzarella and smoked cheddar, but other cheeses such as smoked mozzarella would perfectly work.

Ratatouille Mac and Cheese | Havocinthekitchen.com

Yup, a lot of cheese. Don’t judge me, please.

Does this Ratatouille Mac and Cheese sound mouthwatering? If not, add MORE cheese!

End enjoy this gooey goodness.

You deserve that!

Ratatouille Mac and Cheese | Havocinthekitchen.com

What’s your favorite mac and cheese version? What’s the most unusual components you’ve incorporated in it? And lastly, what kind of my strengths I forgot to mention above?:)

Ratatouille Mac and Cheese | Havocinthekitchen.com

Ratatouille Mac and Cheese | Havocinthekitchen.com

Ratatouille Mac and Cheese

Prep Time: 20 minutes

Cook Time: 1 hour

Category: Baked Pasta, Pasta

Servings: 4-6

Delicious, gooey, and flavorful Ratatouille Mac and Cheese - perfect summer version!


  • about 1 pound pasta (400-450 gr)
  • 1 cup grated hard mozzarella
  • 2 cups grated smoked cheddar
  • 1 cup fresh basil (I used mix of green, purple, thai, and cinnamon basils)
    Cream Cheese Sauce
  • 1 tablespoon butter
  • 2 cups milk
  • 1/2 cup cream cheese
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium white onion, chopped (2/3-1 cup)
  • 2-3 garlic cloves, finely chopped
  • 1 medium eggplant, cubed (2 cups)
  • 1 small zucchini, cubed (1 cup)
  • 3 kumato tomatoes, chopped
  • 1 tablespoon fresh lemon thyme
  • 1/2 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh savory
  • 1 tablespoon smoked paprika
  • salt, to taste
  • cayenne pepper, to taste


  1. In a pot of salted water cook the pasta until al dente (even one-two minutes less). Drain.
  2. In a meanwhile, melt the butter and oil and cook the onion and garlic, until nice and translucent, for a few minutes.
  3. Add the eggplant, zucchini, and tomatoes and saute for 5-7 minutes until start to soften but still firm.
  4. Throw the herbs and season. Cook for additional 5 minutes or so until all flavors have incorporated.
  5. In a meanwhile, make the sauce. In a medium saucepan, melt the butter. Add the milk and cream cheese and bring almost to a boil allowing the cheese to melt. Season with the nutmeg and some salt if necessary. Cook for a few minutes to thicken.Off heat.
  6. Preheat the oven to 190-200 degrees C (400 degrees F).
  7. To assemble, mix the cooked pasta, veggies, white sauce, cheeses, and basil. Transfer to a large baking dish or two smaller.
  8. Place in the oven and bake for 20-25 minutes until gooey and bubbly. I recommend covering the top with foil, at leat for a half of the recommended time.
  9. Increase temperature and grill the pasta for a few minutes to have a nicely golden crust.
  10. Enjoy!






19 thoughts on “Ratatouille Mac and Cheese

  1. This pasta looks crazy good! I love the skillet too … and your ingenious plan for getting it. I swear conversations between me and my guy sound exactly the same. I always want more kitchen gadgets and he reins me in and keeps me in check; probably a good thing as our place is overrun with kitchen stuff. :)
    Kristen @ The Endless Meal recently posted…Sweet Apple Bourbon Baked BeansMy Profile

  2. A cast-iron skillet is a necessity Ben, I honestly couldn’t live without it. Not to mention it would be my weapon of choice in case a burglar breaks in my house.
    I’m not a huge fan of M&C but when done right (like this one) I love it…

    Have a great weekend my friend!
    Mike@TheIronYou recently posted…Skillet Paprika PotatoesMy Profile

  3. When i saw this mac n cheese, I totally had to double check to make sure I was on the correct site, Ben! First of all- cast iron skillet? What?! My buddy Ben doesn’t have one. Second- what no salad or lavendar? Now I know I’m on the wrong site! ;) SO glad u got a cast iron for your birthday (about time) and that you decided to cheesy decadent it up on HITK! This mac n cheese looks divine! I loooove the ratatouille spin on this! Even though it wasn’t technically your idea (<— sticking to tongue out at you) :D for real, this sounds sensational AND for the record, one can never have too much cheese! To answer one of your questions… did your list include that you are Hella funny? It should definitely include that! Cheers and PInned!
    Cheyanne @ No Spoon Necessary recently posted…Oregano Chicken Mediterranean Zucchini Noodle BowlMy Profile

  4. At first I thought you were talking about the movie. :-)

    Ah, but mac and cheese…it’s one of my favorites! And now that you have one cast iron skillet, you are destined to end up with more. Trust me. I speak from experience here. I love this version! The smoked cheddar and mozz in there? Yes, yes and more yes!!
    David @ Spiced recently posted…Sweet Corn CurryMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge