Sheet Pan Mac and Cheese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Sheet Pan Mac and Cheese
Description
Sheet Pan Mac and Cheese brings together elbow macaroni and a luxurious cheese sauce crafted with butter, garlic, shallots, and a mixture of whole milk and heavy cream. The sauce is thickened with flour and seasoned with paprika and Dijon mustard for subtle depth. After combining half of the shredded cheddar and Parmesan with the pasta and sauce, the mixture is spread in a lightly oiled sheet pan. The topping, a mixture of panko breadcrumbs and the remaining cheddar, adds texture and golden color when broiled. This method yields a casserole with creamy, cheesy pasta beneath a crisp, golden crust that contrasts the tender noodles beneath. It's a way to prepare mac and cheese with a crunchy top without baking in a traditional dish.
The garlic and shallots provide aromatic undertones, while the Dijon mustard adds a gentle tang to balance the richness of the cheeses. Cooking the sauce to gentle thickness before combining it with pasta ensures a cohesive texture that clings well to the noodles. The broiler step requires careful attention as the thin panko layer browns quickly to a crisp finish.
This mac and cheese can serve as a main or side dish, pairing well with simple greens or roasted vegetables. The recipe advises finding Japanese-style panko breadcrumbs in Asian grocery sections, for their distinctive light crunch which complements the creamy base nicely.
Ingredients
- 1 pound elbow macaroni large
- 4 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 shallot minced, medium
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 2 cups milk whole
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 ½ cups cheddar cheese shredded, extra-sharp
- ½ cup Parmesan Cheese freshly grated
- 1 cup panko breadcrumbs
Instructions
- 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 a baking sheet 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 2 cups 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.
Notes
- Panko breadcrumbs provide a lighter, airier crust; find them in the Asian foods aisle.
User Reviews
Overall Rating
4.9
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