The Shellabration

Pepper-Paprika Baked Mac Squares with Cheddar Crunch

45 minutes

Serves 4

AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free

Herb's take

This all-American sheet-pan snack reinvents classic shells and cheese. Learn the science of starch setting and the art of a crispy seasoned topping, no party required.

Ingredients

Yield

1 box Velveeta shells and cheese (prepared per package directions)
1 cup sharp cheddar cheese, shredded
3/4 cup panko breadcrumbs
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
2 tbsp cooking oil (for greasing pan and drizzling)

Instructions

01
Preheat oven to 375°F. Lightly oil a quarter-sheet pan or 9x13-inch baking dish with 1 tablespoon cooking oil.
02
Prepare Velveeta shells and cheese according to box instructions, using the full amount of water called for.
Herb says
Don't skimp on the water, the pasta needs it to hydrate fully and help the mixture set in the oven.
03
Spread the hot, prepared shells and cheese evenly in the greased pan, smoothing the top with a spatula.
04
Sprinkle shredded sharp cheddar cheese evenly over the shells and cheese.
05
In a small bowl, mix panko breadcrumbs with paprika, black pepper, salt, and the remaining 1 tablespoon cooking oil until the crumbs look sandy and loose.
Herb says
Tossing the panko with oil helps it bake up crunchy and golden, not pale and dry.
06
Scatter the seasoned panko mixture evenly over the cheddar-topped shells.
07
Bake uncovered for 22 to 28 minutes, until the edges bubble and the topping is golden brown.
08
Let the pan cool for at least 20 minutes before cutting into squares.
Herb says
Cooling lets the starches set, so you'll get neat, hold-together squares instead of a cheesy landslide.
09
Cut into 12 squares, transfer to a platter, and serve warm or at room temperature.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

The Shellabration

Ingredients

Instructions