Save A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.
This recipe quickly became a family favorite because it combines easy preparation with delicious results that everyone loves.
Ingredients
- Pasta: 1 pound (450 g) elbow macaroni
- Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
- Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm).
- Cook Macaroni:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven). Drain and set aside.
- Melt Butter and Cook Flour:
- In a large saucepan melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until bubbling but not browned.
- Add Milk and Cream:
- Gradually whisk in the milk and cream. Simmer stirring frequently until thickened (about 5 minutes).
- Season Sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add Cheeses:
- Remove from heat and add cheddar, Gruyère, and Parmesan cheeses stirring until melted and smooth.
- Combine Pasta and Sauce:
- Add the drained pasta to the cheese sauce and mix well to coat evenly.
- Spread Mixture:
- Spread the mac and cheese mixture evenly on the prepared sheet pan.
- Prepare Bacon Crumble:
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels crumble and set aside.
- Mix Crumble:
- In a bowl mix panko breadcrumbs with melted butter. Stir in crumbled bacon and parsley.
- Top Mac and Cheese:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese.
- Bake:
- Bake in the preheated oven for 18–22 minutes or until bubbly and golden brown on top.
- Rest:
- Let rest for 5 minutes before serving.
Save This dish always brings everyone to the table and creates wonderful family moments filled with smiles and full plates.
Serving Suggestions
Serve with a simple green salad to balance the richness for a complete meal.
Pairing Recommendations
Pair with a lightly oaked Chardonnay or a pale ale to enhance the flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator up to 3 days and reheat before serving.
Save This sheet pan mac and cheese is easy to make and perfect for feeding a crowd with minimal cleanup.
Cooking Guide
- → What type of pasta works best?
Elbow macaroni is ideal for holding the creamy sauce and achieving crisp edges when baked on a sheet pan.
- → Can I substitute the cheeses?
Yes, smoked Gouda or Monterey Jack can replace some cheeses for a different flavor profile while maintaining creaminess.
- → How do I make the bacon crumble?
Cook thick-cut bacon until crisp, drain and crumble it. Mix with panko breadcrumbs and melted butter for a crunchy topping.
- → What’s the benefit of baking on a sheet pan?
A sheet pan allows the mac and cheese to spread thinly, creating crispy edges that add delightful texture contrasts.
- → Is there a vegetarian option?
Omit the bacon crumble and add sautéed mushrooms or roasted broccoli for an equally flavorful topping.