Baking Sheet Macaroni and Cheese

An easy recipe the whole family will love.

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.”

[quicklook-recipe prep_time=”” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • Salt
  • 1 1/4 lbs. pasta spirals (or small shells or fusilli)
  • 3 cups heavy cream
  • 1 cup grated fontina cheese

[/ingredients-left]
[ingredients-right]

  • 1 1/2 cups grated Asiago cheese
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Heat oven to 500°F. Bring large pot of salted water to boil. Add pasta and cook 6 minutes. Drain.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Popular Videos

Reader's Digest
Originally Published in Reader's Digest