Monday, May 22, 2017

Sheet Pan Mac and Cheese


The inspiration for this came from Food Network and Cook's Illustrated. My version still needs some tweaking, but it was well received by everyone who tried it.

I was in awe when I read in Cook's Illustrated (and they do a *lot* of testing!) that it wasn't necessary to make a roux for Mac and Cheese. I could hardly believe my eyes. So in this recipe, while I did start with butter and flour, I didn't make a roux. I just plain threw everything in. How easy is that?

Then Food Network threw me for a loop when they suggested sheet pan Mac and Cheese. I love that! More of the wonderful topping for everyone.

So I combined the ideas and did it my way. There's nothing remarkable about my ingredients here. Most of my changes had to do with ingredients that I didn't have on hand. Embarrassing, but true. For instance, the Food Network recipe called for Panko and cream cheese. Both are staples in my house, but I was out, out, out! One makes do, right?

The cream cheese probably would have made for creamier pasta, so I'm very willing to give that a shot. On the other hand, the way I made it would be perfect for a buffet or a large gathering because it cut and held up so beautifully.

I need help on the topping though. There's a place where my mom and I like to get Mac and Cheese. It's wonderful. But I haven't been able to figure out what they use for a topping. Maybe I'll be sorry if I know, because there may be things in it that I'd rather not eat. So I used breadcrumbs, fresh Parmesan, and a sprinkling of sea salt. It was okay, but we can do better. What's your favorite topping for Mac and Cheese?

You'll note that the topping got a little bit brown in places. It still tasted great, but watch the time. That was 25 minutes in my oven. Next time, I'll go for 20 minutes.

When I was making this, I started wondering how many cups are in an 8-ounce block of cheese. Oh my word. There are all kinds of answers online. I understand that not all cheeses have the same density, so a recipe is probably more accurate if the measurement is by the cupful. Most of the answers hovered around two cups of shredded cheese equaling one 8-ounce bar, give or take 1/4 of a cup. 

For the record, I used two 8-ounce packages of Cabot Vermont cheddar cheese. I measured it somewhat imprecisely, because it all depends on whether you tamp it down in the cup or not. So I'm telling you exactly what I used in the recipe instead of a measurement.

Sheet Pan Mac and Cheese

1 pound elbow macaroni
1-2 tablespoons butter
4 tablespoons flour
2 cups 2% milk
1 tablespoon prepared yellow mustard
1 8-ounce bar of Cabot Extra Sharp Cheddar Cheese
1 8-ounce bar of Cabot Medium Cheddar Cheese
1 cup Parmesan cheese
1 cup breadcrumbs
sea salt to taste (I used Sea Seasonings Maine Made Sea Salt with Sea Veg)

Cook the macaroni according the the instructions on the package.
Move the oven rack to the upper position and preheat to 450.
Shred the cheddar cheeses.
Butter the sheet pan.

Melt the butter in a large pot. Add the flour and stir with a whisk. Add the milk and mustard and whisk, pressing out any lumps. Add the cheddar cheeses. When they are incorporated, add the macaroni and heat until it bubbles. Pour into prepared sheet pan. Mix together the breadcrumbs and Parmesan cheese. Scatter over the top. Season lightly with sea salt.

Bake for 20-25 minutes.


Spread mac and cheese on a baking sheet.

Bake at 450!

It cut so nicely!


19 comments:

  1. Mac and cheese is my favorite comfort food and sometimes I need lots of comfort.

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    1. We all do, Sue. Thank goodness for those comfort foods!

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  2. Yah, me too! what time shall we be over K? I bet the cream cheese would be a great addition...

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    1. I think the cream cheese would make it creamier. But it might not cut quite as well. Can you be here by 6?

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  3. I have an entire cookbook devoted to mac and cheese--and I don't really like any of the recipes. I'll have to give this one a try. Love the idea of the cream cheese.

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    1. Oh no! But I find some cookbooks are like that. Some of them have recipes that are exactly my taste and some just don't. You can't tell until you try them.

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  4. Such an awesome idea of baking in a sheet pan, especially for large crowds! Panko bread crumbs and grated Parmesan are my go-to topping for mac & cheese.

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    1. Panko and Parmesan are my go-to topping too. Hmm, wonder what they use in that restaurant?

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  5. The top and edges are the best, right? Great solution.
    Two ideas
    1-Add some mustard to the cheesy mix.
    2-Treat the topping like a streusal--mix in some butter
    What size pan did you use?

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    1. I used a cake roll pan, Libby. Hmm, mustard and butter. I thought about butter . . .

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  6. The mustard's an unusual touch. We're partial to the Julia Child style gratin, which doesn't include a topping; if we do use a topping, it's Panko, Parmesan, salt, and maybe some herbs.

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    1. That seems to be fairly universal, Leslie!

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  7. This recipe is definitely a winner -- thanks for sharing, Krista!

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  8. Great idea, Krista! We will try this - especially like the whole sheet pan thing. So easy and fast. Hugs. MJ

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    1. The sheet pan was so interesting to me. It's a fun change. Hope you like it, too!

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  9. great mac and cheese is one of the best comfort foods available.

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    1. I totally agree, Barb! And it reheated beautifully the next day at 400 degrees.

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  10. That looks so good! Can't wait to try the recipe.

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