This sheet pan baked mac and cheese recipe from the new “Hot Sheet” cookbook offers crispy edges — plus cheddar, parm, and gruyere cheese.
The problem with a lot of mac and cheese recipes — two pros argue — is that the ratios are all off. It isn’t crispy enough, they contend, and I’m inclined to agree. A good baked mac and cheese takes the dish from a sometimes soupy consistency to a balanced, satisfying side or entrée.
Olga Massov and Sanaë Lemoine, authors of the newly released cookbook Hot Sheet, argue that a strong macaroni and cheese recipe needs the complexity offered by the baking process and balance of ingredients.
“Just as we’re always angling for that corner piece of lasagna, we’re also fans of the textural bits from crisped cheese, noodles, and a breadcrumb topping,” Lemoine and Massov write in the intro to this recipe, which is featured in the book. “So, we found a way to our platonic ideal of the beloved American classic.”
The book’s full title is Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations. Author Olga Massov is an editor with the Washington Post Food Section, and Sanaë Lemoine is a former cookbook editor at Phaidon Press and Martha Stewart Books, among other credentials they’ve both racked up. Which is to say, there’s plenty of reason to trust their perspective and expertise here!
This mac recipe, like the rest of the book, relies on a sheet pan. That’s the entire premise of the book (as suggested by its name). And while it’s a workhorse in the kitchen, the humble sheet pan doesn’t get the credit it deserves, they argue.
“It doesn’t have the glossy appeal of a Dutch oven or the storied craftsmanship of a Japanese santoku knife,” the authors write in the book’s introduction. “[A sheet pan] gets the job done, it acquires patina through years of use, and it just keeps living on. The sheet pan is so unremarkable that we often forget just how extraordinary it is — how much mileage we can get out of it for a modest price, how little upkeep it requires, and how it serves up meal after meal for years on end.”
TIP: Here’s our advice for what to serve with macaroni and cheese.
Many of the book’s recipes — which range from Rack of Lamb with Baby Potatoes to Peanut Butter Chocolate Crispy Rice Treats — rely exclusively on a sheet pan. No need to turn on the stove. This recipe for “All-The-Crispy-Bits Mac & Cheese” actually isn’t one of them, though.
“While you do use your stovetop briefly to cook the noodles, we promise it’s worth it,” they concede in the recipe note. “Simmering the pasta in milk and water ensures creaminess without the effort required by béchamel. The noodles get covered in cheese and panko (our preferred breadcrumbs for their large, airy flakes), so every bite has the perfect balance of soft, cheesy, and super crispy.”
Fair enough — certainly, every baked mac and cheese recipe I’ve ever used follows the same premise. But in general, they stick closely to the premise, which is the cookbook’s primary appeal.
“Cookbooks are, by and large, an elective expense,” they acknowledge in the intro, “and we want ours to earn a permanent spot in your kitchen by making your life easier and more delicious and leaving you with fewer dishes to clean.”
My favorite kind of cooking!
Crispy Baked Mac and Cheese Ingredients
You’ll need the following ingredients to make the Hot Sheet mac and cheese recipe:
- 4 tablespoons (62 grams) unsalted butter, melted, plus more for the sheet pan
- 12 ounces (340 g) sharp cheddar cheese, coarsely grated
- 12 ounces (340 g) Gruyère cheese, coarsely grated
- 1 cup (65 g) panko breadcrumbs
- 1/3 cup (33 g) finely grated Parmigiano-Reggiano cheese
- 1/4 teaspoon kosher salt
- Pinch of cayenne pepper
- Freshly ground black pepper
- 1 pound (454 g) cavatappi or other twisty pasta
- 3 cups (710 ml) whole milk
- 2 teaspoons smoked paprika
If you don’t like (or have) gruyere cheese, the recipe notes that you can swap in more cheddar instead (an additional 12 ounces).
Crispy Baked Mac and Cheese Instructions
Follow these straightforward steps to make your crispy mac!
- Position a rack in the middle of the oven and preheat to 425°F (220°C). Generously butter a half-sheet pan and line with parchment paper.
- In a large bowl, mix together the cheddar and Gruyère. Measure out 3 cups (375 g) of the cheese mixture and set aside for the topping. Set the large bowl with the remaining cheese near the stovetop.
- In a small bowl, combine the panko, Parmigiano-Reggiano, melted butter, salt, and cayenne. Generously season with black pepper and stir until the breadcrumbs are evenly coated.
- In a large pot, combine the pasta, milk, and 2.5 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 smoked 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.
- 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.
This recipe serves 8 to 10 people if you’re making it as a side. It could be a great addition to your Thanksgiving or holiday spread!
TIP: Learn how to keep your sheet pans clean!
Recipe and quotes from HOT SHEET by Olga Massov and Sanaë Lemoine. Copyright © 2024 Olga Massov and Sanaë Lemoine. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Speaking of cookbooks, you may also enjoy exploring Marisel Salazar’s Latin-ish cookbook full of American Latino recipes.
All-the-Crispy-Bits Mac and Cheese
Equipment
- Sheet pan
- Parchment paper
- Large bowl
- Small bowl
- Large pot
Ingredients
- 4 Tbsp unsalted butter melted, plus more for the sheet pan
- 12 ounces sharp cheddar cheese coarsely grated
- 12 ounces Gruyère cheese coarsely grated
- 1 cup panko breadcrumbs
- ⅓ cup Parmigiano-Reggiano cheese finely grated
- ¼ tsp kosher salt
- 1 pound cavatappi or other twisty pasta
- 3 cups whole milk
- 2 tsp smoked paprika
- 1 pinch cayenne pepper
- 1 pinch freshly ground black pepper
Instructions
- Position a rack in the middle of the oven and preheat to 425°F (220°C). Generously butter a half-sheet pan and line with parchment paper.
- In a large bowl, mix together the cheddar and Gruyère. Measure out 3 cups (375 g) of the cheese mixture and set aside for the topping. Set the large bowl with the remaining cheese near the stovetop.
- 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.
- In a large pot, combine the pasta, milk, and 21/2 cups (600 ml) water. Set the pot over medium-high heat and bring to a lively simmer, stir- ring 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 smoked paprika. Add the cheese mixture from the large bowl, one handful at a time, stirring to melt after each addition. Generously sea- son with black pepper and stir to combine.
- Transfer the mixture to the prepared sheet pan and spread in an even layer. Cover with the reserved cheeses and sprinkle with the bread crumb 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.