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Sheet-Pan Macaroni and Cheese
Sheet-Pan Macaroni and Cheese
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Elevate your mac and cheese with our simple sheet pan version. Creamy macaroni with Dijon, Worcestershire, and cayenne, topped with crispy panko breadcrumbs. Quick and easy using pantry staples. A must-try twist on a classic favorite!
Ingredients:
  • 1 lb uncooked elbow macaroni
  • 1/2 cup butter
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 1/2 cups milk
  • 4 cups shredded sharp Cheddar cheese (16 oz)
  • 3 tablespoons butter, melted
  • 2 cups Progresso™ plain crispy panko bread crumbs
Instructions:
  • Preheat oven to 400°F and generously coat a 18x13x1-inch sheet pan with cooking spray. Follow package instructions to cook and drain macaroni.
  • As the macaroni cooks, melt 1/2 cup butter in a 5-quart Dutch oven over medium heat. Add flour, salt, pepper, and red pepper. Stir constantly until smooth and bubbly, then cook for 1 more minute. Mix in mustard and Worcestershire sauce. Pour in milk and bring to a boil, stirring often. Boil and stir for 1 minute. Take off the heat and stir in cheese until melted.
  • Fold the macaroni into the creamy cheese sauce with care. Transfer the mixture into a sheet pan and spread it out evenly.
  • Combine melted butter and bread crumbs in a medium bowl, then evenly sprinkle over the pasta mixture. Bake for 32 to 36 minutes until the sauce is absorbed and the bread crumb topping is golden brown and crispy.

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