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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.