When Food52.com co-founder Amanda Hesser sets out to improve macaroni and cheese's crunch-to-soft ratio, the muffin top of mac 'n' cheese is born! Bonus: It's ready in half the time.
When it comes to macaroni and cheese, the question isn't whether you like it, but how you like it.
And chances are, if you're reading this, you're partial to the crisp-topped baked version over the squishier stovetop one. We're in the first camp, too. But baked macaroni and cheese's standard 20% crunch to 80% soft ratio still leaves something to be desired: more crunch! The ratio should be more like 50:50. The soft part, delicious as it is, wears you out. You need lots of crisp bits to stay interested in the dish.
Behold, the muffin top of mac 'n' cheese. Just par-cook the pasta, mix it with grated cheese, spread it on a baking sheet, pour theRead More »from Baking Sheet Macaroni and Cheese