Counter 13 · Sides & Sauces
Cast-Iron Baked Three-Cheese Mac and Cheese
Elbow macaroni folded into a sharp cheddar, gruyere and fontina bechamel, topped with buttered panko and baked in cast iron until blistered and brown. Southern-style comfort for smoked ribs.
- Prep
- 25 min
- Cook
- 50 min
- Serves
- 8
- Level
- Hard
Baked macaroni and cheese holds a permanent spot on Southern barbecue plates, right beside smoked ribs, brisket and fried chicken. A cooked bechamel keeps it creamy after baking, where custard-style versions set firmer and can turn grainy. Pull the pasta 3 minutes early, because it keeps drinking sauce in the oven. Grate your own cheese too. Pre-shredded bags are coated with anti-caking starch that stops the sauce from melting smoothly and leaves it gritty.
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