Baking Sheet Mac & Cheese
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.
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.
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.
In short, it’s perfect for leaving on the stovetop and picking at. Which is pretty much what we did.
Baking Sheet Mac & Cheese
AuthorJuliePreheat 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.
Cook 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.
In 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.
Ingredients
Directions
Preheat 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.
Cook 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.
In 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.
love the sound of this!!! it looks amazing.
What an excellent idea!
This is brilliant!
Looks amazing – can’t to try it! Hockley is 5 minutes from me – have fun!!!
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.)
What restaurant supply store? I will make a trip to get pans if you direct me there! Enjoy FBC!
Where is the restaurant supply store? I heard you mention it on the radio.
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:)