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A question about a recipe: Martha Stewart's Macaroni and Cheese
I have a question about the recipe "Martha Stewart's Macaroni and Cheese" from Genius Recipes.
I notice the dish you use for the final baking is quite shallow. Is that essential? Just how deep can this 3 qt. casserole be before it's too deep and can't use all those lovely croutons?
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Ham Cured Goose Legs with Butter Poached Peas and carrots
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The deeper it is the creamier the inside will be. The ratio of crispy crusty to creamy depends on the depth of the pan. I think the hal deep aluminum throw away pans are perfect size.
Kristen is the Senior Editor of Food52
added over 1 year agoAny 3-quart casserole-type baking dish should work. You can definitely go with one a bit deeper than the gratin dish in the photo -- we actually had extra filling that we baked off in a separate dish with very sparse topping. We just really had our hearts set on using that pan!