The best part of baked mac and cheese is the crispy, chewy bits on top. Now you can make the whole dish the best part.
Photo by Naotake Murayama.
Whatever your preferred favourite mac and cheese recipe is, Amanda Hesser at Food52 has a trick to take it to the next level. After you’ve added your favourite cheese to the macaroni, spread it all out on a cookie sheet (add some bread crumbs if you want) and bake it in the oven at 250C. After a few minutes, you’ll see the top start to brown, and that means the bottom is browning too. When you take it out, your mac and cheese will have the perfect combination of crunch and chewiness. As Hessler explains, this changes the “crunch to soft ratio” from 20:80 to 50:50. Just be sure you keep an eye on it so you don’t burn it.