Sheet Pan Mac & Cheese Recipe

This Sheet Pan Mac & Cheese recipe elevates the classic comfort food to a whole new level! Creamy, cheesy sauce coats perfectly cooked pasta, all baked in a sheet pan for a crispy, golden top. This recipe is perfect for feeding a crowd or simply indulging in a decadent homemade mac and cheese.

Ingredients

Here’s what you’ll need to make this Sheet Pan Mac & Cheese:

• Elbow or Italian Macaroni: 1 pound, provides the base of the dish.
• Butter: ¼ cup, used to create a roux for the cheese sauce.
• All-Purpose Flour: ¼ cup, thickens the cheese sauce.
• Heavy Cream: 1 ½ cups, adds richness and creaminess to the sauce.
• Whole Milk: 3 cups, forms the base of the cheese sauce.
• Kosher Salt and Pepper: To taste, enhances the flavors of the dish.
• Freshly Ground Nutmeg: A pinch, adds a warm and subtle spice.
• Dijon Mustard: 1 teaspoon, adds a tangy and savory note.
• Fontina Cheese: 12 ounces, freshly grated, adds a creamy and nutty flavor.
• Havarti Cheese: 8 ounces, freshly grated, adds a buttery and mild flavor.
• Sharp Cheddar Cheese: 8 ounces, freshly grated, adds a sharp and tangy flavor.
• Gruyere Cheese: 8 ounces, freshly grated, adds a nutty and slightly sweet flavor.
• Crushed Ritz Crackers: 1 cup, adds a crispy and buttery topping.
• Seasoned Bread Crumbs: ½ cup, adds a crunchy texture to the topping.
• Fresh Chives: For topping, adds a fresh and herbaceous garnish.

How to Make Sheet Pan Mac & Cheese

Step 1: Prepare the Pasta and Preheat the Oven

1. Preheat the oven to 350°F (177°C). Spray a half sheet pan with nonstick spray.
2. Bring a pot of salted water to a boil and cook the pasta according to the package directions.
3. Drain the cooked pasta and spread it out evenly on the prepared sheet pan.

Step 2: Make the Cheese Sauce

1. Melt the butter in a large saucepan over medium heat.
2. Whisk in the flour to create a roux. Cook for 3-4 minutes, until golden and fragrant.
3. Slowly stream in the milk while whisking, allowing the sauce to thicken as you go.
4. Stream in the heavy cream and whisk well.
5. Add salt, pepper, nutmeg, and Dijon mustard. Whisk to combine.
6. Cook for 5 more minutes, until the sauce thickens.
7. Reduce the heat to low and add three-quarters of the grated cheeses, one handful at a time, stirring until each melts before adding more.
8. Stir until the cheese is melted and the sauce is smooth.

Step 3: Combine and Bake

1. Pour the cheese sauce over the pasta on the sheet pan and mix well.
2. Top with the remaining grated cheeses, spreading evenly.
3. Sprinkle with crushed Ritz crackers and seasoned bread crumbs.
4. Bake for 30-35 minutes, or until the top is golden and crunchy and the cheese is bubbly.
5. Garnish with fresh chives and serve immediately.

How to Serve

• Main course: Serve this mac and cheese as a hearty and satisfying main course.
• Side dish: Pair it with a side salad, roasted vegetables, or grilled chicken.

Make Ahead and Storage

Make Ahead

• You can prepare the cheese sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine them before baking.

Storing Leftovers

• Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.

Reheating

• Reheat the mac and cheese in the oven or microwave until warmed through.

FAQs

Can I use a different type of pasta?

• Yes, you can use other pasta shapes, such as penne, shells, or rotini.

Can I add other ingredients to the sauce?

• Yes, you can add other ingredients, such as cooked bacon, ham, or vegetables.

Can I freeze this mac and cheese?

• Yes, you can freeze it, but the texture may change slightly after thawing.

Can I make this recipe gluten-free?

• Yes, use gluten-free pasta and gluten-free bread crumbs.

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