Servings: 4 to 6
Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and for a vegetarian version, simply omit the chicken.
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Fantastic recipe. I'm going to put it in our regular rotation. Some things I noted:
1. Use the largest pot you have to cook the mac and broccoli. I didn't and had to par boil the broccoli separately.
2. I used sharp cheddar (I got scared).
3. I didn't use butter to grease the pan (although I'm sure that would be tasty), but sprayed with a bit of vegetable oil.
4. I don't think 2 cups of chicken is enough, I used 3.
5. I think 12 oz of mac is too much, I used about 10 oz.
Absolutely delicious. I'm a personal chef and recommend to all my clients. I did it with roasted Brussels sprouts as well. A great go to recipes that appeals to everyone!
Delicious and easy! Followed the recipe exactly and the whole family loved it.
This was a great way to use leftover roast chicken. I didn't have a big enough sheet pan so used a 9x13 and it turned out fine, probably less crispy on top though. Next time I'll definitely add breadcrumbs on top as suggested. I would absolutely make again.
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