Pulse until fine, then add to bowl with breadcrumbs.
Add parsley (it’s ok if the tender stems are included - use the top 3/4 or so of the bunch) and garlic to food processor. Measure 3 cups and place in a mixing bowl. Pulse bread in food processor to make crumbs. Meanwhile, melt remaining 4 tablespoons of butter stovetop or in microwave.Note: the mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay - see photo. Simmer until mixture begins to thicken, about 20 minutes. Add 1 1/4 teaspoons kosher salt and pepper to taste. Bring to boil, then reduce heat and gently simmer. Add milk and water, whisking to remove any of the flour-butter mixture from bottom of pan. Add flour, whisking constantly for about a minute. In the same large pot, melt 4 tablespoons of butter over medium-high heat.(For example, my macaroni box said ‘al dente perfection’ in 7 to 9 minutes. Boil macaroni for about 5 minutes or for 2 minutes less than the box’s suggested al dente time. It’s a no-boil recipe and super easy to throw together. It’s the slab pie, the brownie edge, the grilled cheese frico of mac n’ cheese, and I think you and any Super Bowl guests you find at your house this Sunday will approve.Īre you not feeling so daring? If so, this is a more traditional mac n’ cheese, my favorite before discovering the sheet pan variation. It tastes - not that this was the goal - surprisingly light and looks surprisingly elegant or as elegant as macaroni and cheese can. In this mac n’ cheese, blistered cubes of mozzarella peek through a golden, herb-speckled topping, stretching with every pull of the fork, clinging relentlessly to the layer of crispy crumbs. When baked on a sheet pan, the ratio of topping to noodles increases by at least half, ensuring that buttery breadcrumbs fill every bite. And when I tell you there’s no going back, I mean it. The experiment, however, made me want to bake everything (within reason - bread pudding, pasta gratin, etc.) on a sheet pan and thus far, I’ve had one success: this mac n’ cheese. The stuffing came out well - not well enough to share with you - but I’m hoping to have that taken care of before this November. Many of you, I imagine, understand the thought process: Why limit the best part of the stuffing to a single layer? Why not make the entire stuffing taste like the crispy bits bobbing at the top? Before Thanksgiving this past year, I experimented with baking stuffing on a jelly roll pan.
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