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

Baywife
  • Posted by: Baywife
  • October 7, 2011
  • 4212 views
  • 2 Comments
Martha Stewart's Macaroni & Cheese
Recipe question for: Martha Stewart's Macaroni & Cheese

2 Comments

Kristen M.
Kristen M. October 7, 2011
Any 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!
 
caterfran
caterfran October 7, 2011
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.
 
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