Sheet Pan Mac and Cheese

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.

 #Sheet #Pan #Mac #and #Cheese

Yield: 8 servings
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes

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:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• 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.
• Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
• 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.
• Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
• In a small bowl, combine Panko and remaining cheddar cheese.
• Spread pasta mixture into the prepared sheet pan; 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.
• Serve immediately.

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