Sheet-pan mac 'n' cheese from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 203) by Alexandra Stafford

  • mozzarella cheese
  • parsley
  • elbow macaroni pasta
  • milk
  • butter
  • bread
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 19, 2020

    I lightened this ever so slightly by using 3 Tbsp butter in the bechamel and in the topping. This version of mac 'n' cheese did not have the same cheese flavor as traditional, but was delicious nonetheless - it was all about the crunchy topping. Some rosemary might be nice in the topping, and a firmer mozzarella may be better than fresh, as the delicate flavor was lost here. Still, everyone had seconds.

  • ellencooks on December 05, 2018

    I loved the crunchy topping but I missed the sharpness of Cheddar.

  • rmkeller on May 14, 2017

    This one's a keeper! Came out just as I expected it would and was delicious. More steps than I would normally go to for mac 'n' cheese but totally worth it for an occasional special version.

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