Sheet Pan Mac and Cheese recipe

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Ingredients

8 cups water
4 cups uncooked elbow macaroni
3 tablespoons butter, divided
1 tablespoon all-purpose flour
½ cup milk
½ cup heavy whipping cream
1 teaspoon Worcestershire sauce
fresh ground black pepper to taste
4 ounces grated Cheddar cheese
¼ cup panko bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon garlic salt

Nutrition Info

368.3 calories
carbohydrate: 45.5 g
cholesterol: 47.9 mg
fat: 16.2 g
fiber: 2 g
protein: 12.3 g
saturatedFat: 9.6 g
servingSize: -
sodium: 220.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  3. Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.

  4. Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.

  5. Bake in the preheated oven until bubbling, 15 to 20 minutes.

Recipe Yield

8 servings

Recipe Note

A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.

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