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

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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

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