Sheet Pan Mac and Cheese

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 almost 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 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.

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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
• 16 ounces extra-sharp cheddar cheese, grated
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 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.

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