Sheet-Pan Mac & Cheese
Directions
- 1Boil the macaroni in a large pot of water.
- 2Drain the cooked macaroni, reserving about a cup of pasta water.
- 3In a Dutch oven, combine the reserved pasta water, half-and-half, and cream cheese.
- 4Stir the mixture until the cream cheese is fully melted and incorporated.
- 5Add shredded cheddar cheese, Monterey Jack cheese, Dijon mustard, and hot sauce to the mixture.
- 6Whisk until all the cheese is melted and the sauce is smooth.
- 7Season the cheese sauce with salt.
- 8Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- 9Pour the mac & cheese onto a sheet pan and spread it evenly.
- 10Slice a stick of butter into smaller pieces.
- 11Melt the butter in a bowl in the microwave.
- 12Combine the melted butter, bread crumbs, and a pinch of salt in a bowl.
- 13Mix the bread crumb topping until evenly combined.
- 14Sprinkle the bread crumb topping generously over the mac & cheese on the sheet pan.
- 15Bake the mac & cheese in the oven at 450°F (232°C) for 10-15 minutes.
- 16Broil the mac & cheese for an additional 25 seconds or until the topping is extra crispy and golden brown.
- 17Remove the sheet pan mac & cheese from the oven and let it cool slightly.
- 18Serve and enjoy your extra-crunchy sheet-pan mac & cheese.
Ingredients
- 1 box macaroni
- 1 cup pasta water
- 2 cups half-and-half
- 8 ounces cream cheese
- shredded cheddar cheese
- shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
- dashes hot sauce
- pinch salt
- 1 stick salted butter
- a lot bread crumbs
- a pinch salt
Equipment
large potcolanderdutch ovenwhiskwooden spoonsheet panknifebowlmicrowaveoven
Tips
- For extra crunch, broil for 10-15 minutes after baking.
- The recipe link is available in the bio.
- If you like crispy crunchy layer on top of mac & cheese, this one is for you
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