Best Sheet Pan Mac Cheese Recipes

SHEET PAN MAC & CHEESE

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

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 MAC & CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees. In a large pot, combine the milk, cream cheese and Velveeta over medium heat. Stir until cheeses are melted and mixture starts to simmer, then whisk in 2 cups shredded monterey jack cheese and 2 cups shredded cheddar cheese until melted.
• Fold the macaroni and marinara sauce into the cheese sauce to combine completely and season to taste with salt and pepper. Spread onto a baking sheet and top with remaining 1 cup shredded monterey jack cheese, 1 cup cheddar cheese, onions, red and green peppers and pepperoni.
• In a medium bowl, stir to combine panko, olive oil, Italian seasoning, salt and pepper. Sprinkle over macaroni and cheese, then bake until top is crisp and cheese is melted, about 15-20 minutes.

SHEET PAN MAC AND CHEESE

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.

SHEET-PAN MAC AND CHEESE PIZZA

Steps:

• Heat oven to 400°F.
• Prepare Macaroni & Cheese Dinners in large saucepan as directed on package.
• Add eggs and oregano; mix well.
• Spoon into 15x10x1-inch pan sprayed with cooking spray; spread to form even layer on bottom of pan.
• Bake 15 to 20 min. or until lightly browned. Spread with pizza sauce; top with mozzarella and pepperoni. Bake 5 to 7 min. or until mozzarella is melted. Cool 5 min. before cutting into 24 pieces.

NO-BOIL SHEET-PAN MAC & 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.

NO-BOIL SHEET-PAN MAC & 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.

SHEET PAN MAC & CHEESE RECIPE - (4.5/5)

Steps:

• Special equipment: an 18-by-13-inch sheet pan 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.