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27 Comments
tessa022707
July 15, 2011
Love love love crispy mac and cheese...I like baking it in a well buttered muffin tin. Top, bottom and sides of crispy goodness with a gooey center and there is no fighting for the edge pieces. And I always, at the very end, squeeze a touch of lemon into the cheese sauce. Not enough to curdle it but just enough to freshen and zip it up.
cateler
July 13, 2011
mmmmm ... crunchy crusty bits. the more the better! Everyone in the house fights for the top of the M&C and the corners of the brownies. If it wasn't 100 degrees this would be dinner - but there is NO way the oven gets turned on today. Bookmarked for cooler days - brilliant really.
Kitchen B.
July 13, 2011
This is a GENIUS recipe - I love making dauphinoise but it takes forever. Thank you......Love it
lillian.spiller
July 13, 2011
I'm a recent convert to mac 'n cheese so i've got to try this (and I LOVE the crunch factor) but i am dreading cleaning the pan. do you think i could bake this on parchment paper?
Amanda H.
July 13, 2011
Yes absolutely -- you may not get as much crispness on the bottom but the pan will make you happier!
Helen's A.
July 13, 2011
You may want to try using non stick aluminum foil. Reynolds makes some, I love it for any kind of baking!
AntoniaJames
July 13, 2011
Or you can just soak the pan overnight. The little hard bits should come up easily in the morning. I suspect that the small amount of extra effort would be richly rewarded with the crunchier texture. This recipe and the photo are making me so hungry, just looking at them!!! ;o)
MrsWheelbarrow
December 21, 2009
I made it - round two - and at the last minute, I stirred a handful of dry bread crumbs into the reserved cheese. It made the topping chewy/cheesy crispy as well as sandy crispy, if you know what I mean. Very wonderful. By the way, made a half recipe, and baked it on a quarter sheet pan in the toaster oven.
Amanda H.
December 24, 2009
Thank you so much for playing around with this -- the breadcrumbs are an excellent idea. I'm going to try it next time. (Btw, did you ever see the story in Saveur -- or maybe it was NYT -- by Kelly Alexander about cooking in her toaster oven? She made everything in there, and with success.)
lastnightsdinner
December 13, 2009
People, don't fear the heavy cream! At 6 servings, that's 1/2 cup per, which is not going to kill you as an occasional indulgence! If it makes you feel better, do what I do and have a big salad or a pile of sauteed or steamed greens alongside it. Balance!
Amanda H.
December 13, 2009
Ok, time out! I think I've freaked everyone out with the amount of cream. So I'm going to re-work this, doing a straight-up cheese version and I'll report back in a few days. Stay tuned!
Helen's A.
July 13, 2011
Thank you! The DH just got cholesterol results back.... Would love to be able to make this for him!
Lucia F.
December 13, 2009
Made it for dinner last night. It was good! Used milk instead of the heavy cream. There was a little water in the bottom of the pan perhaps from the milk? The recipe I usually make adds 3 eggs to the dish. I may try that next time. But it was a big hit and quick to make! Thanks for sharing the recipe. There is a photo of the dish on my blog. The pan I used is really old, so it is not a glamor shot. But certain pans just last forever -
http://sowhatareyoumakingfordinner.blogspot.com/
http://sowhatareyoumakingfordinner.blogspot.com/
amreen
December 12, 2009
can anyone tell me why my cheese sauce was more like a blob of cheese surrounded by milk ... oh i am so sad right now :(
amreen
December 13, 2009
milk ... i have a feeling it might have been too hot when i put the cheese in ... but i swear i've done that before ... the cheese turned into an albino slimer (ghostbusters) :(
Lucia F.
December 12, 2009
I am making this today! Might use low fat milk instead of the heavy cream...
Amanda H.
December 12, 2009
Let me know if that works -- I wonder if the sauce will come together. Could be great, because my version is definitely on the rich side. I'm going to make it again with more cheese and milk instead of cream to see what happens.
MrsWheelbarrow
December 11, 2009
I must try this immediately, waistline be damned. What a krafty idea.
Chef G.
December 11, 2009
You're so smart. I've always liked the top of mac and cheese better, too, but never thought about a way to make more top, less bottom. Come to think of it, I'd like to figure out that ratio for my body, too.
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