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

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