The name pretty much says it all. It's mac and cheese on a baking sheet. And it's got the perfect amount of gooey cheese and crunchy topping.
Here's what blogger, Amanda, who adapted this recipe, had to say:
I've always thought macaroni and cheese's 20% crunch to 80% soft ratio was all wrong. The ratio should be more like 50:50. The soft part, delicious though it may be, wears you out. You need lots of crisp bits to stay interested in the dish. In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel. In Cucina Simpatica, pasta is par-cooked, then combined with cream, cheese and other seasonings and baked at 500 degrees. The high temperature finishes the pasta quickly and toasts the tips on the top layer -- a memorable detail. Steingarten's gratin involves roasting thinly sliced potatoes and cream on a baking sheet so that the entire gratin is crisp and handsomely browned. And Melissa Clark spreads her kugel in a baking sheet achieving a predominantly crunchy texture. Back in the macaroni and cheese lab, I combined these three ideas by par-cooking the pasta, folding it together with a few cheeses, spreading it on a baking sheet, and finishing it in a 475-degree oven. The result was total success -- the muffin top of mac 'n cheese! Major world issue solved, at last.
If the making of such yummy-ness interests you, head on over here to check it out!
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