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

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