Tag: Cooking

So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!

You guys know how much I love Game Day food. Just give me all the finger-licking goodness because you know I ain’t watching the game.

Nope, my eyes are glued to the ice cold beers and the sticky, glossy, super-saucy, honey buffalo wings, waiting to be dunked, smothered and fully swimming in that homemade Ranch.

Serve with celery sticks, extra beers and lots of napkins. They’ll come in handy!

Side note: You can, of course, use store-bought Ranch if you’re short on time but seriously, nothing beats the homemade version.

Honey Buffalo Wings with Homemade Ranch

Yield: 6 servings

prep time: 30 minutes

cook time: 55 minutes

total time: 1 hour 25 minutes

So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!

Print Recipe

appetizer

Honey Buffalo Wings with Homemade Ranch

30 minutes55 minutes

Chungah Rhee

Ingredients:

• 3 pounds chicken wings or drumettes
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons baking powder
• 1/2 cup tomato sauce
• 1/3 cup hot sauce, such as Cholula
• 1/4 cup honey
• 2 tablespoons unsalted butter
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

For the Ranch dipping sauce

• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons mayonnaise
• 1/3 cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. To make the Ranch dipping sauce, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder in a medium bowl; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
2. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
3. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
4. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
5. In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.
6. In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.
7. Serve immediately with Ranch dipping sauce.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Honey Buffalo Wings with Homemade Ranch appeared first on Damn Delicious.

Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.

It’s funny. When I lived in Los Angeles, we could grill all year long. And I never really took it for granted until this week. And now Ben uses the grill in 40 degree weather in his parka and beanie, shivering.

I guess it’s not that funny at all. Well, at least I’m not the one outside grilling in the coldest weather ever.

Anyway, if you’re in Chiberia like me, you can employ your partner to go outside to take care of all the labor. Or if you are lucky enough to live in Southern California with sunny 70 degree weather, you can definitely grill this.

But for those who don’t have access to a grill, no problem. You can still make the easiest steak fajitas ever. The steak can be thrown onto a cast iron skillet, and the veggies can cook on the stovetop while your meat rests.

See, told you. Super easy, quick, and fast.

Serve with tortillas (you can easily throw your tortillas on the grill for 30 seconds while you cook your steak/peppers/onion), pico and guacamole. Or you can simply eat your steak and veggies because, well, Atkins diet, no?

Easy Steak Fajitas

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.

Print Recipe

entree

Easy Steak Fajitas

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flat iron steak
• 2 1/2 tablespoons canola oil, divided
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges

Directions:

1. Preheat grill to medium high heat.
2. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.
3. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
4. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
5. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
6. Thinly slice steak against the grain and serve with bell peppers and onion.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Easy Steak Fajitas appeared first on Damn Delicious.

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Hello, cozy-soup-weather-season.

When it’s 34 degrees F windchill in the middle of October and it’s too cold to go outside, we’re all staying home with this Thai coconut curry soup.

The freshly squeezed lime juice, Thai basil and cilantro adds such brightness to this soup, cutting through the heat to give it just enough of a spicy kick. For less heat, you can easily cut down on the red curry paste to your liking.

You can serve it as is, you can add rice, you can add rice noodles, you can sub out the shrimp for chicken, or you can keep it completely meatless.

It is all good, guys. There’s no going wrong here!

Thai Coconut Curry Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Print Recipe

asian inspired

Thai Coconut Curry Soup

15 minutes40 minutes

Chungah Rhee

Ingredients:

• 2 tablespoons coconut oil
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 (8-ounce) can tomato sauce
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 1 (13.5-ounce) can coconut milk
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/4 cup chopped fresh Thai basil leaves
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Heat coconut oil in a large stockpot or Dutch oven over medium heat.
2. Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
3. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
4. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
5. Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
6. Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Thai Coconut Curry Soup appeared first on Damn Delicious.

Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!

I had a friend text me the other night and ask me, “Hey, I got this giant pork shoulder on sale. What on earth can I do with it?!”

I think I replied in 0.25 seconds.  “IP pork nachos. What else would you make?”

Hello, it’s Game Day season and we always, always need a giant sheet pan of nachos, no questions asked. And why not make them in the pressure cooker that takes such minimal effort?

Am I right or am I right?

So let’s make IP pulled pork (especially if you have clearance pork shoulder!), pressure cooked for 40 minutes. Do your quick-release, shred your pork, top off your chips, and bake until melted cheesy heaven.

Serve with all your favorite toppings. Pickled jalapenos are an absolute must in my book!

Instant Pot Pulled Pork Nachos

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!

Print Recipe

Instant Pot Pulled Pork Nachos

20 minutes1 hour

Chungah Rhee

Ingredients:

• 1 tablespoon canola oil
• 1 (3-pound) boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground pepper
• 1 (12-ounce) pilsner or lager beer
• 6 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 12 ounces tortilla chips
• 1 (15-ounce) can black beans, drained and rinsed
• 3/4 cup pico de gallo, homemade or store-bought
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Pepper Jack cheese
• 1/2 cup guacamole
• 1/4 cup pickled jalapenos
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons sour cream

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
3. Stir in beer, garlic, chili powder, oregano and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. Remove pork shoulder from the Instant Pot® and shred the meat using two forks; season with salt and pepper, to taste, if needed.
5. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
6. Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo and cheeses.
7. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
8. Serve immediately, topped with guacamole, jalapenos, cilantro and sour cream.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Instant Pot Pulled Pork Nachos appeared first on Damn Delicious.

Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!

Hello, Fall!

Or should I say hello, Winter? I wore my parka this morning. No joke. It was 50 degrees F, and the highs next week will be 48 degrees F.

But hey, it’s technically Fall so I’m just going to roll with that and make this harvest salad for as long as possible. And yes, I am absolutely grilling my chicken until we have snowfall, which may happen in a few weeks! But don’t worry, guys. A grill pan on the stovetop will work just fine.

Aside from the juicy, tender grilled chicken thighs, we also have crunchy kale, crisp bacon, sliced apples, fresh, sweet figs, chopped almonds and crumbled goat cheese with a super bomb honey Dijon vinaigrette.

It’s the absolute must-have, feel-good Fall salad, guys. I promise.

Chicken Harvest Salad

Yield: 4-6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!

Print Recipe

salad

Chicken Harvest Salad

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 slices bacon, cut into thirds
• 1 1/2 pounds boneless, skinless chicken thighs
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 tablespoon canola oil
• Kosher salt freshly ground black pepper, to taste
• 1 large bunch kale, stems removed and leaves shredded
• 1 medium apple, thinly sliced
• 1 cup quartered fresh figs
• 1/2 cup sliced celery
• 1/2 cup roasted salted almonds, coarsely chopped
• 3 ounces goat cheese, crumbled

For the honey Dijon vinaigrette

• 1/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt freshly ground black pepper, to taste

Directions:

1. In a medium bowl, whisk together olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to taste. Set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Preheat grill to medium heat. Season chicken with thyme, onion powder and garlic powder.
4. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Chicken Harvest Salad appeared first on Damn Delicious.

Oh-so-perfectly crispy, charred + smoky with the easiest marinade. Cilantro, lime, cumin, chili powder. So simple yet so good!

This is my favorite part about game day.

It’s not the actual games. I don’t even know how football works. I can also never find the ball. There’s just a lot of tackling and stopping? And then people running? I don’t know.

Anyway. The best part about game day is the actual game day food!

Dips, queso, hot dogs, sliders, finger foods…all of it. And now to add to this arsenal is (drum roll, please…):

CILANTRO LIME CHICKEN WINGS!

This is a riff on my favorite recipe here, something I make legit weekly. Except I kind of like it even more in wing-form. They just get so perfectly crispy and smoky on the grill, and they cook up SO FAST!

Just be sure to serve with plenty of cold beers and extra lime wedges for the best wing experience ever.

Cilantro Lime Chicken Wings

Yield: 6-8 servings

prep time: 2 hours 15 minutes

cook time: 15 minutes

total time: 2 hours 30 minutes

Oh-so-perfectly crispy, charred + smoky with the easiest marinade. Cilantro, lime, cumin, chili powder. So simple yet so good!

Print Recipe

appetizer

Cilantro Lime Chicken Wings

2 hours 15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1/2 cup chopped fresh cilantro leaves, divided
• 1/4 cup freshly squeezed lime juice, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon lime zest
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 pounds chicken wings or drumettes

Directions:

1. In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest 5 minutes.
5. In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons lime juice.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Cilantro Lime Chicken Wings appeared first on Damn Delicious.

A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.

I have been on a mac and cheese binge lately.

I particularly like to add broccoli to it when I can, here and here – you know, for added veggies and all. And then I sometimes like to make it on a sheet pan for those maximum crispy bits – because guys, who wants to share those crispy edges, right?

But sometimes you just need a classic, extra-sharp cheddar mac and cheese without any fuss or any babysitting.

Something you can make basically hands-free in just 6 minutes. And it’s super ideal if the pasta can cook with the rest of your ingredients.

Well, you guys are in so much luck because the Instant Pot will do all of this for you. Yes, the IP will cook your pasta, and the residual heat will melt all that cheesy goodness into that cream pool of heaven.

And we all know Thanksgiving is right around the corner so this will be all ready in your arsenal, not taking up any oven space at all.

Easy Instant Pot Mac and Cheese

Yield: 6 servings

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

A super short ingredient list with just 6 min in the pressure cooker! So easy, quick, and unbelievably creamy. SO SO GOOD.

Print Recipe

entree

Easy Instant Pot Mac and Cheese

15 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 (12-ounce) package medium pasta shells
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• 1 1/2 teaspoons Dijon mustard
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
• 1/2 cup freshly grated Parmesan

Directions:

1. Add pasta, paprika, onion powder and garlic powder to a 6-qt Instant Pot®. Stir in 3 1/2 cups water; season with salt and pepper, to taste.
2. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
3. Select warm setting. Stir in heavy cream and Dijon until warmed, about 1 minute. Gradually whisk in cheeses until melted, about 2 minutes; season with salt and pepper, to taste.
4. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Easy Instant Pot Mac and Cheese appeared first on Damn Delicious.

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

I present to you the speediest chicken dinner. Aka, a stress-free weeknight meal made in 30 min from start to finish.

I’m dead serious. I have no tricks up my sleeve on this one. It really is the quickest chicken dinner anyone can ask for.

All you need is some boneless, skinless chicken thighs (chicken breasts will also work just fine here). Give them a good sear until they are fully cooked through. From there, you’ll use all the pan drippings with some flour, chicken stock, lemon juice and fresh dill to create the creamiest gravy ever.

This gravy/cream sauce makes this dish SO SO BOMB.

Serve with some rice, serve with a salad, serve with some potatoes, serve alone. You do you. I personally eat it straight out of the skillet. #weddingdiet

Skillet Lemon Dill Chicken Thighs

Yield: 4-6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Print Recipe

entree

Skillet Lemon Dill Chicken Thighs

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 1/2 tablespoons all purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill

Directions:

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Skillet Lemon Dill Chicken Thighs appeared first on Damn Delicious.

So so easy to make for a crowd! The mini croissants are toasted and flaky, baked with Dijon-honey, buttery goodness. WHOA.

Is there anything better than crispy, toasted, hot ham + cheese croissants?

Wait, there is. It’s mini crispy, toasted, hot ham + cheese croissants!

And that’s exactly what we have here! It’s the most adorable mini croissant sandwiches, stuffed with smoked deli ham, Swiss cheese, and some bomb Dijon-honey buttery heaven.

I know. It’s a mouthful. Just know that it sure is heavenly.

Then they get toasted to perfectly golden brown, ooey gooey, cheesy goodness.

So perfect for a crowd, game day or an after school snack. Although I did have 4 of these for dinner tonight so it totally works for supper too!

Baked Ham and Cheese Croissants

Yield: 12 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

So so easy to make for a crowd! The mini croissants are toasted and flaky, baked with Dijon-honey, buttery goodness. WHOA.

Print Recipe

appetizer

Baked Ham and Cheese Croissants

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 1/4 cup unsalted butter, at room temperature
• 2 tablespoons Dijon mustard
• 2 green onions, thinly sliced
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper, to taste
• 8 mini croissants, halved horizontally
• 3/4 pound thinly sliced smoked deli ham
• 6 slices Swiss cheese, diagonally sliced
• 1 large egg white
• 2 teaspoons poppy seeds

Directions:

1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. In a small bowl, combine butter, Dijon, green onions and honey; season with salt and pepper, to taste.
3. Spread butter mixture on each side of the croissants; fill with ham and cheese to make 12 sandwiches.
4. Place croissants in a single layer onto the prepared baking dish.
5. In a small bowl, whisk together egg white and 1 tablespoon water. Brush tops of croissants with egg white mixture; sprinkle with poppy seeds.
6. Place into oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.
7. Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Baked Ham and Cheese Croissants appeared first on Damn Delicious.

Crowd-pleasing mac and cheese made on a sheet pan! Perfectly cheesy + creamy with the maximum amount of crunchy bits. MIND BLOWN.

No one could sit still the day that we were shooting and testing this recipe.

NOPE. We all sat there, hoping to get this shot in 10 seconds. That way, we could all grab a fork and immediately dive right in.

Which is exactly what we did. We shot it. We ate it. We ate some more of it. And no one exchanged a single word until we were basically finished with 90% of the sheet pan.

With a combination of being perfectly cheesy, perfectly creamy, and perfectly crispy in EVERY BITE, no one needs to be talking.

JUST BE PREPARED TO HAVE YOUR MIND BLOWN. That is all.

Sheet Pan Mac and Cheese

Yield: 8 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Crowd-pleasing mac and cheese made on a sheet pan! Perfectly cheesy + creamy with the maximum amount of crunchy bits. MIND BLOWN.

Print Recipe

entree

Sheet Pan Mac and Cheese

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 pound large elbow macaroni
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, minced
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces extra-sharp cheddar cheese, grated
• 1/2 cup freshly grated Parmesan
• 1 cup Panko*

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour and paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
6. In a small bowl, combine Panko and remaining cheddar cheese.
7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
9. Serve immediately.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Sheet Pan Mac and Cheese appeared first on Damn Delicious.