Original video by @feelgoodfoodie — all credit to the creator.
Sheet Pan Mac and Cheese
Creamy cheddar mac and cheese spread across a sheet pan so every bite gets crispy, golden edges. A double dose of sharp cheddar plus a panko topping makes it ultra cheesy with serious crunch.
Ingredients
- 1 poundelbow macaroni · or pasta of choice
- 6 tablespoonsunsalted butter
- 1/4 cupall-purpose flour
- 4 cupsmilk
- 2 teaspoonsDijon mustard
- 2 teaspoonssalt
- 1/2 teaspoonblack pepper
- 8 ouncesshredded Cabot Vermont Sharp Cheddar Cheese · 1 bag
- 8 ouncesshredded Cabot Seriously Sharp Cheddar Cheese · 1 bag
- 1/2 cuppanko breadcrumbs
Steps
- 1
In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse, and set aside.
- 2
Heat the same pot used for the pasta over medium-high heat. Melt the butter, then add the flour. Whisk together until combined and golden to make a roux, about 2 minutes.
- 3
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- 4
Slowly add the milk, whisking as you pour. Add the mustard, salt, and pepper. Bring the milk mixture to a low boil, then reduce to low and simmer, whisking, until the sauce has thickened, about 5 minutes.
- 5
Add the cooked pasta and toss to fully coat. Remove from heat and stir in the Vermont Sharp cheddar cheese.
- 6
Transfer to the prepared sheet pan. Sprinkle the Seriously Sharp cheddar on top, followed by the panko breadcrumbs.
- 7
Bake for 15 minutes, or until the cheese is melted and crispy on the edges.
Creator's notes
Instead of adding all the cheese at once, fold one bag of Vermont Sharp Cheddar into the pasta and sauce, then sprinkle the Seriously Sharp Cheddar on top with the panko for a crispy finish.
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