Baking Sheet Macaroni and Cheese

James Ransom Amanda Hesser, cocreator of food52.com and coauthor of The food52 Cookbook (William Morrow, $35), found the perfect balance

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]

Originally Published in Reader's Digest

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