Yield: 6 Servings

Adapted from Food52

I’ve always thought macaroni and cheese’s 20% crunch to 80% soft ratio was all wrong. The ratio should be more like 50:50. The soft part, delicious though it may be, wears you out. You need lots of crisp bits to stay interested in the dish. This recipe combines three ideas of par-cooking the pasta, folding it together with a few cheeses, spreading it on a baking sheet, and finishing it in a 475°F oven.– Amanda Hesser

• 1TBS butter
• 1lb pasta spirals (Cellentani / Cavatappi, or other small shape)
• 12oz extra-sharp cheddar cheese, coarsely grated
• 12oz sharp cheddar cheese, coarsely grated
• ⅛tsp cayenne, plus more as garnish
• salt
• ⅔cup whole milk

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.