The Ultimate Comfort Food
There’s nothing quite as satisfying as a big warm bowl of mac & cheese. My favorite mac is super creamy and cheesy on the inside, and really crunchy and melty on the outside. Yum.
This sheet pan mac & cheese does just that: a creamy, cheesy center with crunchy edges and a crispy top. What could be better than that? Nothing!
If you’re serving a big crowd of people, this sheet pan mac is perfect. It’s a great way for people to serve themselves, and there’s no way people will hate it.
To make this delicious mac, you will need:
- 1 lb. elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 2 tbsp. hot sauce
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups shredded cheddar
- 3 cups shredded mozzarella
- 1 cup panko bread crumbs
- 1/2 cup freshly grated parmesan
- 1/4 cup extra virgin olive oil
Makin’ Your Mac
Start by preheating your oven to 375 degrees F. Start by boiling water, adding salt, and then adding your pasta. Cook until al dente, or when there’s a slight bite left in the pasta.
Meanwhile, you’ll want to make your cheese sauce. In a saucepan, melt your butter. Once melted, add your flour. Cook until it smells a bit like cooked pie crust (yum!).
Pour your milk into the butter and flour, whisking until thickened a bit. Add your hot sauce, salt and pepper. Lower your heat and add your cheddar and mozzarella. Mix until melted.
In a separate bowl, mix your panko bread crumbs, parmesan, and olive oil. Season with salt & pepper. Lay your mac & cheese out on a greased sheet pan and top with your bread crumbs.
Bake for 20-25 minutes, and once the mac has cooled off a bit, it’s all ready to serve!