Food and Drinks

Sheet Pan Mac and Cheese

NOPE. We all sat down, hoping to get this shot within 10 seconds. We could then all dive in with a fork.

We did precisely that. We ate it. We ate it. We ate more. No one said a word until we had eaten 90% of the sheet.

No one will need to discuss this dish because it is cheesy and creamy, with a perfect crunch in every bite.

What is PANKO

Panko, a Japanese-style breadcrumb, can be found at your local supermarket in the Asian section. Both Panko and breadcrumbs can be used to coat fried foods. However, Panko has a crispier, crunchier texture.


1 pound large elbow pasta

Four tablespoons of unsalted butter

Two cloves garlic, minced

One medium shallot, minced

1/4 cup all-purpose flour

One tablespoon paprika

2 cups of whole milk

1 cup heavy cream

Dijon Mustard 2 Tbsp

To taste, add Kosher Salt and freshly ground Black Pepper

4 1/2 cups shredded extra-sharp cheddar cheese

Half a cup of freshly grated Parmesan

1 cup Panko


According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.

Set oven broil to high. Arrange the oven rack 6 inches from the broiler. Use nonstick spray or lightly oil a sheet pan measuring 18 x 13.

Melt butter over medium heat in a large pan. Stir frequently while cooking garlic and shallot for about 2 minutes.

Stir in flour and paprika for about a minute. Whisk in the milk, cream, and Dijon gradually until slightly thickens (about 3-4 minutes). Add more milk if the mixture becomes too thick. Season with salt and pepper to taste.

Remove from heat. Add 2 1/2 cups of cheddar cheese, Parmesan, and pasta and stir until well combined. Season with salt and pepper to taste.

Combine Panko with the remaining 2 cups of cheddar cheese in a small dish.

Sprinkle Panko mixture over the pasta mixture.

Place the sheet pan in the oven and broil it, rotating it a few times. This should take about 5-6 minutes.

Serve immediately

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