Macaroni and cheese is traditionally baked, with only its thin surface offering toasty, crusty goodness. Thanks to this inventive recipe, the old model of mac and cheese is no longer the only option. Try it and tell us which version you like better.

In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel.

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Photo by Food52