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It may be frigid outside, but our hearts are warm, thanks to recipe developer Erin McDowell’s mac and cheese with crispy Parmesan-phyllo crust. The decadent, cheesy pasta is just waiting to emerge from that gorgeous blanket of phyllo rosettes.
“Sometimes when mac and cheese has a crispy topping like bread crumbs, there’s either so much of it and it’s dry, or there’s not enough,” McDowell says. “With all the layers of phyllo, you feel like you’re getting enough topping, but it doesn’t dry out.”
To really impress, McDowell rolled the phyllo into really beautiful (but easy to execute) rosettes, but for an easier take, after you make the layers, you could just put the whole thing on top and bake it that way.
“Every layer of phyllo is brushed with butter and sprinkled with Parmesan cheese,” she continues, “so it gets crispy on the top but almost stays soft in the center, and as you go to eat it, the phyllo crumbles in the same way a garlicky bread crumb would but stays moist and absorbs the flavor of the cheese as well.”
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