Sheet Pan Mac Cheese Recipe 455

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SHEET PAN MAC AND CHEESE



Sheet Pan Mac and Cheese image

A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 35m

Yield 8

Number Of Ingredients 12

8 cups water
4 cups uncooked elbow macaroni
3 tablespoons butter, divided
1 tablespoon all-purpose flour
½ cup milk
½ cup heavy whipping cream
1 teaspoon Worcestershire sauce
fresh ground black pepper to taste
4 ounces grated Cheddar cheese
¼ cup panko bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon garlic salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
  • Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
  • Bake in the preheated oven until bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 45.5 g, Cholesterol 47.9 mg, Fat 16.2 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.6 g, Sodium 220.8 mg, Sugar 2.8 g

NO-BOIL MAC AND CHEESE



No-Boil Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
2 cups dry, plain bread crumbs (I like Panko)
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
1 1/2 cups whole milk
1 can (15 ounces) evaporated milk
1 1/2 cups heavy (whipping) cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
8 ounces (about 2 cups) freshly shredded fontina cheese
1 box (16 ounces) elbow macaroni, uncooked

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
  • Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
  • Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
  • Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
  • Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

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.

SHEET-PAN MACARONI AND CHEESE



Sheet-Pan Macaroni and Cheese image

Everyone's favorite dinner just got a whole lot easier with our sheet pan mac and cheese! It's the same delicious recipe you know, creamy macaroni and cheese with a kick of Dijon, Worcestershire and cayenne-served on a sheet pan. It's topped with panko bread crumbs for a texture that tops the rest. The best part of our sheet pan macaroni and cheese is how easy it is to make. You can plan for it, or make it a last minute masterpiece with some staples from your pantry. Easy peasy mac and cheesy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 12

Number Of Ingredients 12

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

Steps:

  • Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
  • While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
  • Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
  • In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.

Nutrition Facts : Calories 530, Carbohydrate 53 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 610 mg, Sugar 5 g, TransFat 1 g

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