No-Boil Sheet Pan Mac and Cheese. New Music From Steve Mahoney & The Milkshakes.


I looked at this pan and thought to myself “There is no way this is going to work.”

But, I kept the faith, followed the baking instructions and, Voilà….this came out of the oven.

My youngest son is particularly fond of mac and cheese with a crisp crumb topping. This recipe has tons of that topping spread over the creamy, cheesy span of the pan. A really good version of mac and cheese, for sure.


No-Boil Sheet Pan Mac and Cheese

Ingredients:

2 tablespoons unsalted butter, softened plus 2 tablespoons melted
2 cups Panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese
1 1/2 cups whole milk
15 ounces evaporated milk
1 1/2 cups heavy cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces shredded sharp cheddar cheese (preferably orange)
8 ounces shredded fontina cheese
16 ounces elbow macaroni, uncooked

Directions:

1. Position oven rack in center and preheat oven to 375℉.

2. Grease a rimmed 11 x 17-inch sheet pan with the softened butter and set aside.

3. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium bowl. Stir in the melted butter and set aside.

4. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Cover the sheet pan tightly with aluminum foil. Crimp around the edges to seal otherwise the pasta won’t cook.

5. Bake for 25 minutes.

6. Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for another 25 minutes.

7. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 1 minutes (I didn’t do this as mine was golden enough to my liking).

8. Remove from the oven and let the macaroni and cheese stand, covered, 5 minutes before serving.

Serves 6 to 8

Recipe from Food Network

Today marks my 5th post featuring Steve Mahoney and Emily Moment of Mahoney & The Moment. If this was Saturday Night Live they would be getting robes. :)

This time round the song is from Steve Mahoney & The Milkshakes, a side project of Mahoney & The Moment. “Evelina (Queen of Costa)” is the first single from their second album ‘The Second Referendum’ due out in April of 2020.

To quote the band “It’s a ‘slice of life’ ballad about an attractive and mysterious barista.”

It’s no wonder why I dig these artists so much. All of their music is eminently perfect pop.

Check out Steve Mahoney & The Milkshakes on the Website where you can link to buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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