Sheet Pan Mac ‘n Cheese

Sheet Pan Mac ‘n Cheese

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*

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Preheat oven to broil on high. 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. Serve immediately.

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