No Boil Sheet Pan Mac Cheese Recipes

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SHEET PAN MAC & CHEESE



Sheet Pan Mac & Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Two 12-ounce cans evaporated milk
1 cup cubed processed cheese, such as Velveeta
2 1/2 cups grated Cheddar
2 1/2 cups grated Gruyere
1 teaspoon dry mustard
1 teaspoon hot sauce
Kosher salt
1 pound macaroni, cooked according to package instructions
1 cup grated Parmesan
Nonstick cooking spray, for the pan
Fresh basil leaves, to garnish

Steps:

  • Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
  • Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
  • In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
  • Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
  • Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
  • Remove from the oven, then garnish with the basil and serve.

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE



Extra-Crunchy Sheet-Pan Mac and Cheese image

When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

Kosher salt
1 pound elbow macaroni
2 cups half-and-half
8 ounces cream cheese, at room temperature
2 cups shredded sharp Cheddar
2 cups shredded Monterey Jack cheese
1 tablespoon Dijon mustard
1 teaspoon hot sauce, or more to taste
2 cups panko breadcrumbs
6 tablespoons unsalted butter, melted

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
  • Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
  • Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
  • Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

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