This story started many years ago this year…
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?
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.
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.
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.
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!
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.
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.
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.
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.
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!
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
Notes
havocinthekitchen.com
Ingredients
Pasta
- 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
Veggies
- 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
Instructions
- In a pot of salted water cook the pasta until al dente (even one-two minutes less). Drain.
- In a meanwhile, melt the butter and oil and cook the onion and garlic, until nice and translucent, for a few minutes.
- Add the eggplant, zucchini, and tomatoes and saute for 5-7 minutes until start to soften but still firm.
- Throw the herbs and season. Cook for additional 5 minutes or so until all flavors have incorporated.
- 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.
- Preheat the oven to 190-200 degrees C (400 degrees F).
- To assemble, mix the cooked pasta, veggies, white sauce, cheeses, and basil. Transfer to a large baking dish or two smaller.
- 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.
- Increase temperature and grill the pasta for a few minutes to have a nicely golden crust.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ben!! oh my, I just had breakfast and I am drooling over this beautiful Mac and cheese…it’s one of my favorites! The smoked cheddar made it for me!!! Looks amazing! I am glad you got your cast iron pan too :P
petitgourmetsd recently posted…Potato crusted spinach and bacon quiche
This is definitely not your average mac & cheese Ben, nope, not at all. These photos are superb and even though I just had a big dinner, I could easily do a little taste test here. This looks outstanding.
Kevin | KevinIsCooking recently posted…Chipotle Cheddar Biscuits with Chorizo Sausage Gravy
Thanks, Kevin!
Ben Maclain|Havocinthekitchen recently posted…Watermelon Mint Chocolate Ice Cream
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 Beans
But I believe there’s always a solution for such an issue – a separate room or apartment for all the gadgets, haha:)
Ben Maclain|Havocinthekitchen recently posted…Watermelon Mint Chocolate Ice Cream
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 Potatoes
Never though about cast skillet as a weapon – brilliant point, Mike!
Ben Maclain|Havocinthekitchen recently posted…Watermelon Mint Chocolate Ice Cream
I am so happy that I virtually met a hilarious, honest, handsome, gifted, and intelligent, and a humble guy like you! :) And this ratatouille mac and cheese is just beyond YUM. Yes, this is absolutely YUM! Loving this heavenly skillet dish! :)
Anu-My Ginger Garlic Kitchen recently posted…Spiced Fenugreek Beet Baked Mathri
Yes! Thanks, Anu, for your honest (and so correct!) opinion, haha!
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 Bowl
Okay, I’ll include that:) Thanks, Chey!
So – I have a confession to make, I am not a huge fan of mac and cheese – but, when it is made in a skillet with thyme, rosemary, sauteed onions, garlic, eggplants, zucchini, and tomatoes …OEEEMMMGEEE!!!
So glad you got that cast iron skillet for your bday! You are canny indeed! :)
shashi at runninsrilankan recently posted…Gluten Free Potato & Bacon Pancakes
Heh, thanks, Shashi!
Mac and cheese never looked so sexy, Ben! I love how you took a childhood classic and turned into an adult version. And you made it in a cast iron. Great recipe!
Jen | Baked by an Introvert recently posted…Fudgy Oatmeal Bars
Ha-ha, I already heard this somewhere:) Thanks, Jen!
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 Curry
I trust you, David. And I scared too!
Bringing all my childhood favorites together into one dish! You rock my socks off sir, yes yes you do! :)
GiGi Eats recently posted…Sandwich Your Way In
Ha-ha, thanks!