Print

Sheet Pan Mac and Cheese

Creamy, cheesy with a little crunchy top. Perfect Sheet Pan Mac and Cheese.

Prep time: 15 min  |  Cook time: 6 min  |  Total: 20 min

RATE

Ingredients

1 large box (16 ounces) large elbow macaroni

4 tablespoons butter

2 teaspoons minced garlic

1/2 onion, chopped

1/4 cup all-purpose flour

1 teaspoon paprika

2 cups whole milk

1 cup heavy cream

2 teaspoons Dijon mustard

Kosher salt and ground black pepper, to taste

4 cups sharp cheddar cheese, shredded

1/2 cup grated Parmesan

1 cup Panko

Instructions

  1. Boil pasta in a large pot of salted boiling water until done, drain and set aside.
  2. Preheat oven to broil on high. Prepare a 18×13 sheet pan with non stick spray.
  3. In a large skillet over medium high heat melt butter. Add garlic and onion, and cook for about 2 minutes.
  4. Whisk in flour and paprika until slightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until thickened, about 3-4 minutes. Add pinch of salt and pepper to taste. If too thick, add a little more milk at a time.
  5. Remove from heat and stir in 2 1/2 cups cheddar cheese, parmesan and the pasta until combined, add another pinch of 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 and sprinkle with Panko mixture. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes. Watch carefully, will burn quickly.
  8. Serve immediately an enjoy!

Notes

Find it online: https://lolohomekitchen.com/2020-1-sheet-pan-mac-and-cheese/