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Baking Sheet Macaroni and Cheese

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]