NO-BOIL SHEET-PAN MAC & CHEESE

No-Boil Sheet-Pan Mac & Cheese image

Please all of the cheese lovers in the family with our No-Boil Sheet-Pan Mac and Cheese. PHILADELPHIA Cream Cheese gives this No-Boil Sheet-Pan Mac and Cheese delightfully creamy texture, while panko crumbs add a touch of crispiness for contrast.

Provided by My Food and Family

Categories Home

Time 1h

Yield 16 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup whipping cream
1-1/2 cups milk
1 can (15 oz.) evaporated milk
1/2 cup water
1 tsp. each garlic powder and onion powder
2 pkg. (8 oz. each) KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles
1 lb. elbow macaroni, uncooked
1-1/2 cups panko bread crumbs
3/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375°F.
Beat cream cheese and cream in large bowl with mixer until blended. Add milks, water and dry seasonings; mix well. Stir in shredded cheese and macaroni.
Spoon onto 18x12-inch rimmed baking sheet sprayed with cooking spray; spread to evenly cover bottom of pan. Cover.
Bake 25 min. Meanwhile, combine bread crumbs and Parmesan.
Sprinkle bread crumb mixture over macaroni mixture. Bake, uncovered, 20 to 25 min. or until macaroni is tender and top is lightly browned, increasing the oven temperature to 425°F after 10 min.

Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 5 g, Protein 17 g