The Kitchn: Rule-breaking sheet pan mac and cheese has crispy topping in every bite
1/2 teaspoon garlic powder
1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Coat a rimmed baking sheet with cooking spray.
2. Place 2 cups half-and-half, 1 cup water and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Meanwhile, shred 1 pound sharp cheddar cheese (you'll need about 4 cups total) and grate 1 ounce Parmesan cheese (about 1/2 cup). Combine the Parmesan with 1 cup breadcrumbs in a small bowl and set aside.
3. Once the liquid is boiling, reduce the heat to medium and add 1 pound dried cavatappi or tube pasta. Simmer, stirring occasionally, for 6 minutes.
4. Remove the pot from the heat. Add the cheddar cheese, 1 tablespoon Dijon mustard, 1 teaspoon onion powder and 1/2 teaspoon garlic powder, and stir until the cheese is melted. Pour the pasta mixture onto the rimmed baking sheet and spread into a thin, even layer. Sprinkle with the breadcrumb mixture.
5. Bake until the edges are browned and the sauce is bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.
(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
