Sheet Pan Mac and Cheese
Prep Time: 30 minutes
Cook Time: 32 - 35 minutes
Total Time: 1 hour 5 minutes
Ingredients
1 lb. uncooked elbow macaroni
1/2 Cup butter
1/3 Cup all-purpose flour
1 tsp salt
1 tsp black pepper
1/4 tsp ground cayenne pepper
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
3 1/2 Cups milk
4 Cups shredded sharp Cheddar cheese*
3 Tbsp melted butter
2 Cups Panko bread crumbs
*I use 4 cups of whatever cheeses I have: Cheddar, Colby, Gouda, Parmesan, etc, and grate it fresh; pre-shredded cheese often has starch added to prevent clumping.
Preparation
1. Preheat oven to 400 F/204 C/Gas Mark 6. Coat 18 x 13 inch rimmed sheet pan with cooking spray. Cook and drain macaroni according to package directions.
2. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in flour, salt, black pepper, and cayenne. Cook, stirring constantly, until mixture is smooth and bubbling. Stir in mustard and Worcestershire sauce. Add milk and stir frequently until mixture boils and starts to thicken. Remove the milk mixture from heat and add the cheese, stirring so the cheese is completely melted.
3. Gently stir macaroni into cheese sauce, then spread the macaroni evenly onto the sheet pan. In a bowl, mix 3 Tbsp of melted butter with 2 cups of Panko bread crumbs, sprinkle evenly over the macaroni and cheese. Bake in the oven for 32 - 36 minutes, or until the bread crumbs are browned.