Sheet Pan Mac and Cheese

The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!

Recipe adapted from Damn Delicious


  • 1 lb. large elbow macaroni
  • 4 TBSP unsalted butter
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/4 c. all-purpose flour
  • 1 tsp. smoked paprika
  • 2 c. whole milk
  • 1 c. heavy cream
  • 2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 16 oz. extra-sharp cheddar cheese, grated
  • 1/2 c. freshly grated Parmesan
  • 1 c. Italian Panko breadcrumbs


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  4. Whisk in flour and smoked 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.
  5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
  6. In a small bowl, combine Panko and remaining cheddar cheese.
  7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
  8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
  9. Serve immediately.

Sheet Pan Mac and Cheese:

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