Extra Crunchy Sheet Pan Mac And Cheese Recipes

SHEET PAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
• Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
• Bake in the preheated oven until bubbling, 15 to 20 minutes.

ONE-PAN WHITE CHEDDAR MAC AND CHEESE

Steps:

• Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.
• Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.
• Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

SHEET PAN MAC & CHEESE

Steps:

• Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
• Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
• In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
• Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
• Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
• Remove from the oven, then garnish with the basil and serve.

SHEET-PAN MACARONI AND CHEESE

Steps:

• Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
• While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
• Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
• In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.