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Baking Sheet Mac & Cheese

baking sheet mac & cheese 1

It’s about time for our mac & cheese of the month, isn’t it?

I’m away this weekend, in Toronto and then Hockley, at the very first Food Bloggers of Canada conference, and so in my absence I left some frozen meatballs and a casserole for the boys (which I fully expect to find in the fridge on Sunday), and I’m leaving this mac and cheese for you.

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My sister texted it to me, having seen it on Food52… she knows there’s a good chance that if she texts me something, it will show up on the dinner table. (See: Shakshuka.) She always comes up with good finds – I should have her curate DwJ on the side.

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The genius of this particular mac & cheese, besides the fact that there’s no cheese sauce to make, is that it’s baked on a rimmed baking sheet (read: all surface area), making it all crunchy top, no soft innards. If you’re all about the cheesy, crispy bits, you’ll want to make this.

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In short, it’s perfect for leaving on the stovetop and picking at. Which is pretty much what we did.

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baking sheet mac & cheese 1
baking sheet mac & cheese 1

Baking Sheet Mac & Cheese

Recipe link

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April 11, 2013

adapted from Food52

  • Makes: Serves 6ish.



4-5 cups grated old cheddar

3/4 lb. macaroni or other small pasta

salt and pepper

3/4 cup half & half


1Preheat the oven to 450F and generously butter a large rimmed baking sheet - I buy half bun pans at the restaurant supply store. Combine the grated cheeses and set aside 2 generous cups for topping.

2Cook the pasta in a large pot of salted water until tender but still slightly firm; it will spend more time in the oven, so you don't want it mushy.

3In a large bowl, toss together the pasta, cheeses, and salt and pepper to taste. Spread the mixture evenly in the baking sheet and pour the milk over the surface. Sprinkle the reserved cheese on top, dot with another tablespoon or two of butter and bake, uncovered, for 15-20 minutes, or until golden and crisp.

Makes: Serves 6ish.

About Julie

8 comments on “Baking Sheet Mac & Cheese

  1. ashley
    April 11, 2013 at 1:17 pm

    love the sound of this!!! it looks amazing.

  2. Lisa
    April 11, 2013 at 1:29 pm

    What an excellent idea!

  3. Dana
    April 11, 2013 at 4:45 pm

    This is brilliant!

  4. Susannah
    April 11, 2013 at 6:30 pm

    Looks amazing – can’t to try it! Hockley is 5 minutes from me – have fun!!!

  5. molly
    April 12, 2013 at 8:35 pm

    your genius knows no bounds. i swear it.

    (or maybe you’ve just got a crack team of sniffers, hound-dogging new recipes. that works, too. but you’ve still got the good sense to try them. and share them. and keep said sniffers on your side. either way.)

  6. Theresa
    April 12, 2013 at 9:25 pm

    What restaurant supply store? I will make a trip to get pans if you direct me there! Enjoy FBC!

  7. Maria
    April 13, 2013 at 9:59 pm

    Where is the restaurant supply store? I heard you mention it on the radio.

  8. Barbara Bamber | justasmidgen
    April 14, 2013 at 10:19 pm

    Love this recipe! Have fun at Canadian Food Bloggers Conference.. I wanted to go but timing didn’t work out for this year. It will be fantastic. I can’t wait to see all the posts pop up during and after:)

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