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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My husband and I both used this rating which to us means we'll eat it but won't make it again. It was very bland and uninteresting, even with the buttered bread crumbs. It's neither a mac and cheese nor a pasta with cheese recipe. I think the suggestion of crispy fried onions might spruce it up quite a bit; however, I found the basic flavor so ho hum, I probably would work to find another recipe before trying to improve this one.
This was so easy and fast to make and tasted quite good for a casual and quick dinner. I made it exactly as directed except for the breadcrumbs suggested in the opening comments of the recipe, instead I used French's Crispy Fried Onions adding them ONLY for the last 4-5 mins watching carefully as they will burn if left too long. This recipe is versatile, next time I will add some peas, pre-cooking them till tender crisp and maybe even a wee bit of prosciutto, or ham instead of chicken... whatever you are craving. Tuna would also be a good sub for the chicken. Have fun with it. It's just one of those recipes where you can! If you make it as is don't hesitate to add more broccoli. 2 heads can be different sizes and I would have liked more veggie in it.
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.
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