All-The-Crispy-Bits Mac and Cheese
All-The-Crispy-Bits Mac and Cheese is the bomb (da bomb?)! It’s crispy topping sends this cheddar and gruyère mac and cheese over the top!
This is not a creamy stove-top mac & cheese…it’s baked on a sheet pan so that it’s crunchy topping can cover all of the soft cavatappi pasta below. So good!
Begin by mixing the cheeses together. Set aside some for the topping. The rest will be used for the noodles.
In a separate bowl, combine the bread crumbs, Parmigiano-Reggiano cheese, butter, salt and cayenne and stir until all of the crumbs are coated.
In a large pot, combine the pasta, milk and water and bring to a boil. Reduce to a simmer and cook until al dente. Add the cheese mixture one handful at a time, being sure to let it melt before adding more.
Transfer the mixture to a prepared sheet pan and spread into an even layer. Cover with extra cheese and sprinkle the breadcrumb mixture over. Bake until it’s deeply golden and the top is crispy.
Enjoy this dish hot!
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All-The-Crispy-Bits Mac and Cheese
Makes: 8-10 servings
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 4 tbsp unsalted butter, melted, plus more for sheet pan
- 12 ounces sharp cheddar cheese, coarsely grated
- 12 ounces Gruyère cheese, coarsely grated
- 1 cup (generous) Panko breadcrumbs
- 1/3 cup finely grated Parmigiana-Reggiano
- 1/4 tsp kosher salt
- Pinch cayenne pepper
- Freshly ground black pepper
- 1 pound cavatappi or other twisty pasta
- 3 cups whole milk
- 2 tsp smoked paprika
Instructions
Position rack in middle of oven and preheat to 425°F. Generously butter half sheet pan and line with parchment paper.
In a large bowl, mix together cheddar and Gruyère. Measure out 3 cups of cheese mixture and set aside for topping. Set large bowl with remaining cheese near stovetop.
In a small bowl, combine Panko, Parmigiano-Reggiano, melted butter, salt and cayenne. Generously season with black pepper and stir until breadcrumbs are evenly coated.
In a large pot, combine pasta, milk, and 2 & 1/2 cups water. Set 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, 3-4 minutes. Remove from heat and stir in smoked paprika. Add cheese mixture from large bowl, one handful at a time, stirring to melt after each addition. Generously season with black pepper and stir to combine.
Transfer mixture to prepared sheet pan and spread in even layer. Cover with reserved cheeses and sprinkle with breadcrumb mixture. Bake for 20-30 minutes, rotating pan front to back halfway through, or until deeply golden and crispy. Let sit for 10 minutes before serving.
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