Baking Sheet Macaroni and Cheese

The perfect balance between crispy and creamy macaroni and cheese.

By Amanda Hesser from food52.com
Baking Sheet Macaroni and CheeseJames Ransom

Amanda Hesser, cocreator of food52.com and coauthor of The food52 Cookbook (William Morrow, $35), found the perfect balance between crispy and creamy macaroni and cheese.

Her solution: Spread the mixture on a baking sheet rather than in a casserole dish. “If you want it cheesier, add more cheese!” she says. “And add whatever kind you like.”

Quick look

  • cook 15 min
  • serves 6

Ingredients

  • Salt
  • 1 1/4 lbs. pasta spirals (or small shells or fusilli)
  • 3 cups heavy cream
  • 1 cup grated fontina cheese
  • 1 1/2 cups grated Asiago cheese
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese

    How to make it 

  • 1

    Heat oven to 500°F. Bring large pot of salted water to boil. Add pasta and cook 6 minutes. Drain.


  • 2

    Meanwhile, in large mixing bowl, combine cream, fontina, and Asiago. Season generously with pepper. Add pasta and stir to combine. Spread mixture in 11-by-17-in. rimmed baking sheet, shaking pan to fill evenly. Sprinkle with Parmesan. Bake until browned and crisp on top, about 15 minutes.

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