Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

This recipe is for those who love the crispy bits in their homemade macaroni & cheese. Baking macaroni and cheese on a sheet pan creates golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter just before baking.

Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli


Serves 4-6

  • Butter, for the baking sheet
  • Kosher salt
  • 1-1/2 cups whole milk
  • 3 T. all-purpose flour
  • 2 T. Dijon mustard
  • 3/4 tsp. dried thyme
  • Freshly ground black pepper
  • 12 oz. extra-sharp Cheddar, grated (about 3 packed cups)
  • 12 oz. elbow macaroni
  • 2 large crowns broccoli (about 1 lb.), trimmed and cut into small florets (about 5 packed cups)
  • 2 cups shredded roasted chicken (rotisserie chicken works well)
  • 4 oz. sliced Havarti (about 5 slices)

Position a rack in the center of the oven and heat to 450°F. 

Generously butter a large rimmed baking sheet.

Bring a large pot of well-salted water to a boil.

Meanwhile, in a medium bowl, vigorously whisk the milk, flour, mustard, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Stir in about two-thirds of the cheddar.

Cook the pasta for 5 minutes, then stir in the broccoli. Continue cooking until the pasta is al dente and the broccoli is just tender, 1 to 2 minutes more.

Drain the pasta and broccoli, and return them to the pot. Add the chicken and the milk and cheddar mixture, and toss gently. 

Transfer to the prepared baking sheet, spreading evenly. Tear the Havarti into pieces, and top the pasta with it. Sprinkle with the remaining grated cheddar.

Bake until golden brown and bubbly, about 20 minutes. Serve immediately.

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Pumpkin Sage Bundt Cake

Pumpkin Sage Bundt Cake
This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup sweetened crème fraîche. I love a good Minnesota Bundt cake! And this one pairs well with a good smoky Scotch, which is unusual in a Bundt cake.

  • 3⁄4 cup (1-1⁄2 sticks) unsalted butter
  • 1 T. finely chopped fresh sage leaves
  • 2-1⁄2 cups unbleached all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. table salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 (15-ounce) can pumpkin purée
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 cup chopped walnuts

Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.

Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve. 

Deep Dish Pizza

Deep Dish Pizza 


Photo Credit: Lydia’s Kitchen 

One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. This my favorite types of pizza.

For the Dough:

  • ½ teaspoon sugar 
  • 1 (2 1/4 tsp) Packet Instant Dry Yeast
  • 3 ½ cups All-Purpose Flour + more for kneading
  • ½ cup fine Cornmeal
  • ½ teaspoon Kosher Salt
  • ¼ cup Extra-Virgin Olive Oil, + more for bowl and pan

For the Topping: 

  • 4 ounces provolone, sliced
  • 4 ounces mozzarella, sliced
  • 1 to 1 1/2 cups marinara sauce
  • 2 ounces pepperoni, sliced
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano
  • 1/2 teaspoon dried oregano

Note: you could use any toppings you would like. 

For the Dough:

  1. Pour 1 cup plus 2 tablespoons warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and yeast. Let sit until the yeast begins to bubble, about 5 minutes.
  2. In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine while still mixing. 
  3. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or flour as needed to make a soft dough. 
  4. Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 ¼ to 1 ½ hours.

Pizza:

  1. Preheat oven to 400 degrees F.
  2. Punch down the dough, and press it into a 14-by-10-inch oiled baking pan or an 12-inch cast-iron skillet, gently pressing the dough up the sides to make a shell.
  3. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. 
  4. Cover with foil, and bake 45 minutes. Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving.