Sheet Pan Mac N’ Cheese
"Making this sheet pan macaroni can be broken down into three phases: 1. Boiling the macaroni until it's less than al dente. 2. Making a very thin bechamel using equal parts water and milk. 3. Baking it all together with a layer of garlicky, herbed, buttered breadcrumbs. Once you have the method down, you can get creative with the additions, cheeses, breadcrumb seasonings...."
INGREDIENTS
•
3/4 pound elbow macaroni
•
8 tablespoons unsalted butter, divided
•
1/4 cup flour
•
2 cups whole milk
•
2 cups water
•
1 1/4 teaspoons kosher salt
•
Freshly ground black pepper to taste
•
6 oz fresh bread to be pulsed into crumbs (3 cups once pulsed)
•
parsley, a medium to large bunch
•
2 to 3 cloves garlic
•
1/4 teaspoon kosher salt
•
1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
•
1 cup (8 oz) Fresh Mozzarella, diced into small cubes
Comments & Reviews
Just A Pinch Sweepstakes