This sheet pan mac and cheese is something of an obsession in our house lately. We aren’t the boxed mac and cheese eaters as I’ve been making different mac and cheeses from scratch since trying Smith and Wollensky’s Truffled Mac and Cheese back in 2005 in New York City. If you’ve never been there I would highly advise you make reservations on your next trip and order it alongside any steak…that’s what they are known for.
When making this sheet pan mac and cheese, don’t feel stressed about having the exact cheeses listed. Feel free to use whatever two cheeses you like. My sons and I have done combinations of mozzarella and Parmigiano-Reggiano and gruyere and white cheddar. There are so many ways you can spin the cheeses and fall in love with this dish each time.
What really makes this dish so special is the spread out surface area of the mac and cheese allows for more crunch and cheesy goodness on top and ooey-gooey goodness underneath. Enjoy this dish and good luck sharing and saving any for leftovers! Also, say goodbye to boxed mac and cheese indefinitely!
Sheet Pan Mac and Cheese
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*
Prepare
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to broil on high or set to bake with convection on 450 degrees. 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 or more for desired golden-brown color and crunch for topping.
- Serve immediately.
