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Sheet-Pan Macaroni and Cheese

sheet-pan macaroni and cheese Entree
Sheet-Pan Macaroni and Cheese
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 12

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! MORE+ LESS-

Updated November 4, 2020
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Macaroni

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)

Topping

3
tablespoons butter, melted
2
cups Progresso™ plain crispy panko bread crumbs

Steps

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  • 1
    Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
  • 2
    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.
  • 3
    Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
  • 4
    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.

Expert Tips

  • Dijon, Worcestershire, cayenne and sharp Cheddar add a little extra flavor to this classic mac.
  • Baking at a high temp (400°F) ensures golden brown crispy bread crumbs.
  • Cooking the flour in the butter for at least 1 minute after the mixture bubbles gets rid of the chalky flavor of raw flour so you don't end up with a pasty sauce.

Nutrition Information

Nutrition Facts

Serving Size: About 1 Cup
Calories
530
Calories from Fat
240
% Daily Value
Total Fat
26g
41%
Saturated Fat
15g
74%
Trans Fat
1g
Cholesterol
70mg
24%
Sodium
610mg
26%
Potassium
200mg
6%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
8%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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