James 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
- 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.
