Sheet Pan Mac and Cheese Recipe

This creamy, cheesy baked macaroni is a perfect comfort food, combining rich flavors with a satisfying crunch from the breadcrumb topping. Here's how to make it.

Ingredients

• 8 cups water
• 4 cups uncooked elbow macaroni
• 3 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• cup milk
• cup heavy whipping cream
• 1 teaspoon Worcestershire sauce
• Fresh ground black pepper, to taste
• 4 ounces grated Cheddar cheese
• cup panko bread crumbs
• teaspoon Italian seasoning
• teaspoon garlic salt

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, for about 8 minutes until tender but still firm to the bite.

Step 2: Preheat your oven to 350F (175C) and line a baking sheet with aluminum foil.

Step 3: In a saucepan, melt 2 tablespoons of butter over medium heat for about 1 minute. Add the flour to the butter and whisk together to form a roux.

Step 4: Gradually pour in the milk and cream, stirring constantly to combine. Add Worcestershire sauce, black pepper, and the grated Cheddar cheese. Stir the mixture until the cheese is melted and smooth, about 1 to 3 minutes.

Step 5: Drain the cooked macaroni and add it to the saucepan with the cheese sauce. Stir until the macaroni is fully coated with the sauce.

Step 6: Spread the mac and cheese mixture evenly onto the prepared baking sheet.

Step 7: In a small bowl, mix together the panko breadcrumbs, Italian seasoning, and garlic salt. Sprinkle this mixture over the mac and cheese.

Step 8: In a microwave-safe bowl, melt the remaining 1 tablespoon of butter in the microwave for about 1 minute. Drizzle the melted butter over the mac and cheese on the baking sheet.

Step 9: Bake the mac and cheese in the preheated oven for 15 to 20 minutes, or until the dish is bubbling and golden brown on top.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.