no boil mac and cheese with evaporated milk

Wearing oven mitts, remove the foil and stir the macaroni.

Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Pour the mixture into the prepared sheet pan, spreading it in an even layer. Add the uncooked macaroni and stir until well coated.

Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl.

Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl.

Grease a rimmed sheet pan with the room-temperature butter and set aside.

Adjust an oven rack to the middle position and preheat the oven to 375☏.

1 box (16 ounces) elbow macaroni, uncooked.

8 ounces (about 2 cups) freshly shredded fontina cheese.

8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange cheese).

1 cup finely grated Parmigiano Reggiano cheese (preferably freshly grated).

2 cups dry, plain bread crumbs (I like Japanese panko).

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted.

(You can even use jarred baby food in a pinch.) It will be less dairy rich but still creamy and luscious-carrots, cauliflower, and butternut squash all work well. It’s pretty cool that you can make mac and cheese on a sheet pan in the oven-no fuss, no muss, and no pre-boiling pasta necessary! It’s ultra creamy thanks to evaporated milk, a good bit of heavy cream (you could substitute half-and-half, if you like), and not a shy amount of cheese! For extra nutrition (and less fat) try substituting 1 cup vegetable puree for 1 cup cream.

Excerpted from Raquel Pelzel’s Sheet Pan Suppers Meatless.

No boil mac and cheese with evaporated milk