Now that I’ve discovered sheet pan mac n’ cheese, I don’t know that my life will ever be the same. It’s crunchy (which I didn’t know I was even missing in my mac n’ cheese) and SO decadent that you’ll want to make it at least once per week.
How To Make Sheet Pan Mac n’ Cheese:
- 1 lb. elbow macaroni
- 2 cups half-and-half
- 8 oz. cream cheese
- 2 cups shredded sharp Cheddar
- 2 cups shredded Monterey Jack
- 1 tbsp. Dijon mustard
- 1 tsp. hot sauce
- 2 cups Panko breadcrumbs
- 6 tbsp. unsalted butter, melted
Preheat your oven to 450 degrees, and bring a large part of water to a boil. Add in the macaroni and cook to package instructions. Save 1 1/2 cups of the pasta water and drain the rest. In a large pot, heat half-and-half, cream cheese, and pasta water and stir until the cream cheese is melted and it all comes to a simmer. Remove it from the heat and add in the cheddar and Monterey cheeses, mustard and hot sauce. Whisk until the sauce is smooth and the cheese has completely melted.
Add the macaroni to the sauce and stir. Season to taste with salt and pepper, and spread the mixture on an 18-by-13-inch sheet pan. In a medium bowl, mix the bread crumbs, butter, and salt and sprinkle the mixture over the pasta. Bake for about 20 to 25 minutes (rotating halfway through) until the cheese is bubbly and the bread crumbs begin to turn brown and crisp.