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Sheet-Pan Macaroni and Cheese

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  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 12
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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!
Updated Nov 4, 2020
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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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dijon, Worcestershire, cayenne and sharp Cheddar add a little extra flavor to this classic mac.
  • tip 2
    Baking at a high temp (400°F) ensures golden brown crispy bread crumbs.
  • tip 3
    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

530 Calories, 26g Total Fat, 19g Protein, 53g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
530
Calories from Fat
240
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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