Sheet Pan Mac and Cheese
A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.
A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.
This is the best "from scratch" mac and cheese I've ever made! (I do think next time I may try 1tsp of canned, diced red peppers.). I cut the recipe in half because I live alone, and it still turned out great.
Read MoreI found this to be bland and dry. Even though I added salt and cut back to 2 cups of macaroni (that's half of the amount called for), it was still in need of more salt and cheese. Hubby took one fork full and that's all he had. Sorry, but we couldn't eat it.
Read MoreThis is the best "from scratch" mac and cheese I've ever made! (I do think next time I may try 1tsp of canned, diced red peppers.). I cut the recipe in half because I live alone, and it still turned out great.
Made exactly as directed. Taste was good. The Worcestershire sauce gave it a nice flavor. My daughter , who is a Mac and cheese snob, really liked it. I found it a bit dry. I would add a bit more butter drizzle at the end, and less bread crumbs.
I used rigatoni pasta because that is what I had on hand and an additional 1/4 cup of panko crumbs with seasoning. It tasted good. My husband had seconds. I would like it to be a little cheesier/creamier and felt it lacked something, but still enjoyed it.
I love to make macaroni and cheese, and I was happy with the result of following this recipe. I do not add heavy cream to my version, and we all felt that this made this dish almost decadent! I did add a little more than the listed 4oz of cheese, because "cheese" (!) and used a salt/black pepper/garlic grinder seasoning in place of the garlic salt. It was tasty, but a little drier than we like. I'll probably try it again though, as it as definitely comforting and tasty!
I found this to be bland and dry. Even though I added salt and cut back to 2 cups of macaroni (that's half of the amount called for), it was still in need of more salt and cheese. Hubby took one fork full and that's all he had. Sorry, but we couldn't eat it.
I used Barilla gluten free rotini for this recipe. I especially liked the flavor and crunch of the topping, but I would have preferred a more cheesy tasting sauce. I’m guessing I could just add 2-4 oz more cheese next time.
This was a new-to-us twist on homemade macaroni and cheese. We all enjoyed it but it definitely needed salt or some other seasoning. We added some on top and thoroughly enjoyed it.
This was a unique twist on a basic recipe. Very easy to make...simple instructions too!! Great recipe for a beginner to loon basic techniques.
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