Baking Sheet Macaroni and Cheese

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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