All-the-Crispy-Bits Mac and Cheese

Set aside the traditional roux and casserole dishes and embrace a delightful twist on this cherished American classic. Picture twisty pasta enveloped in a delightful blend of cheddar, Gruyere, and Parmigiano-Reggiano cheeses, achieving a delectable balance of soft pasta and crispy perfection. Topped generously with golden panko breadcrumbs, each bite promises an irresistible combination of textures and flavors. Prepare to elevate your mac and cheese experience effortlessly, skipping the fuss of a traditional bechamel sauce.

Those crispy bits on top? They’re my kryptonite. With mac and a whole lot of cheese, we couldn’t resist diving into this inventive twist on mac and cheese! It brought a burst of freshness to our dinner table, teasing our taste buds with its crispy texture and flavorful goodness. The combination of sharp cheddar, Gruyère, and Parmigiano-Reggiano cheeses was simply magical, leaving us yearning for seconds.

Recipe source: Hot Sheet Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov & Sanae Lemoine which I am currently drooling over! I love the simplicity of Olga and Sanae’s recipes.

Robin Ward

All-the-Crispy-Bits Mac and Cheese

When you spread your mac and cheese out on a sheet pan and top it with lots of buttery, cheesy breadcrumbs, you achieve maximum crunchiness in every cheesy bite.

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Course: dinner, lunch, Main Course, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 Tbsp (62g) unsalted butter, melted, plus more for the sheet pan
• 12 oz (340g) sharp cheddar cheese, coarsely grated
• 12 oz (340g) Gruyere cheese, coarsely grated *see notes
• 1 heaping cup (65g) panko breadcrumbs
• ⅓ cup (33g) finely grated Parmigiano-Reggiano cheese
• ¼ tsp kosher salt
• pinch cayenne pepper
• freshly ground black pepper
• 1 (454g) lb cavatappi or other twisty pasta *see notes
• 3 (710ml) cups whole milk
• 1-2 tsp smoked or sweet paprika (I used sweet paprika. I prefer not to have a smokey flavor to mac and cheese.)

Equipment

• 1 sheet pan

Method

 

1. Position a rack in the middle of the oven and preheat to 425℉ (220℃). Generously butter a half-sheet pan and line with parchment paper.
2. In a large bowl, mix together the cheddar and Gruyere. Measure out 3 cups (375g) of the cheese mixture and set aside for the topping. Set the large bowl with the remaining cheese near the stovetop.
3. In a small bowl, combine the panko, Parmigiano-Reggiano, melted butter, salt, and cayenne. Generously season with black pepper and stir until the bread crumbs are evenly coated.
4. In a large pot, combine the pasta, milk, and 2½ cups (600 ml) water. Set the pot over medium-high heat and bring to a lively simmer, stirring occasionally. Reduce to a gentle simmer and cook, stirring often, until al dente, 3 to 4 minutes. Remove from the heat and stir in the paprika. Add the cheese mixture from the large bowl, one handful at a time, stirring to melt after each addition. Generously season with black pepper and stir to combine.
5. Transfer the mixture to the prepared sheet pan and spread in an even layer. Cover with the reserved cheeses and sprinkle with the breadcrumb mixture. Bake for 20 to 30 minutes, rotating the pan front to back halfway through, or until deeply golden and crispy. Let sit for 10 minutes before serving.

Notes

Did you grab a bag of pasta that’s 17.6 ounces (500g)?  Increase the milk to 4 cups (950 ml) and decrease the water to 2 cups (475ml) for cooking the pasta.

Not a fan of Gruyere?  Use all cheddar instead.