From the Pantry: Sometimes the weather leads you to comfort food

Spring weather in the Midwest is so very fickle. A few weeks ago a warm wave of weather made me craving lemon cookies which I wrote about in this column. As I am writing right now the weather is in the 30s and we just missed a snowstorm. Gone are my cravings for all things bright and springy. In fact, last night I had roast chicken and a spring couscous salad on the menu. But a dreary and damp day quickly detoured that plan and instead I found myself shredding cheddar cheese and boiling pasta for a quick macaroni and cheese. Sometimes you go where the weather takes you and when you are chilled and feeling hermit-like you go for comfort food.

This particular macaroni and cheese was a departure from my usual casserole-like dish which creates a creamy center with breadcrumbs sprinkled on top for some texture. Instead I opted for a cookie sheet mac and cheese that's goal was to create a thin dish that has a crisp crunch and caramelized cheese in every bite. It's kind of like making a brownie that is all edges (there is actually a baking pan that makes this happen). Nobody has to fight over who gets the crispy edges. Everybody wins with this mac and cheese as long as you, too, have to have those crispy bits.

The verdict? This is an addicting dish that is more like a finger food than a casserole. I did miss the creaminess of my usual casserole and I think I still prefer that version even with the great cheesy bites in the sheet pan version. I will definitely make it again but instead serve it more like an appetizer by cutting it into squares and topping it with a garlic sour cream or even guacamole. I think an addition of bacon to the mix would add to the fun of it. For last night, though, this mac and cheese is just what my soul needed.

Sheet Pan Macaroni & Cheese

1 tablespoon butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces sharp cheddar cheese, coarsely grated

1 pound pasta spirals (or other small shape)

1/8 teaspoon cayenne, plus more as garnish

2/3 cup whole milk

Salt

Heat oven to 475° F. Use the butter to thickly grease a 11-by 17-inch rimmed baking sheet. Combine the grated cheeses and set aside 2 heaping cups for topping.

Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.

In a large bowl, toss together the pasta, cheeses, cayenne, and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, sprinkle on a little extra cayenne, and bake, uncovered, until golden and crisp, about 15 minutes.

Source: Food52.com