Crispy Sheet Pan Mac and Cheese by @feelgoodfoodie

30 min

6 servings

🍝

450 g

Elbow macaroni

🧈

85 g

Unsalted butter

🌾

30 g

All-purpose flour

🥛

950 ml

Milk

🌼

10 ml

Dijon mustard

🧂

12 g

Salt

⚫

1 g

Black pepper

🧀

230 g

Cabot vermont sharp cheddar cheese

🧀

230 g

Cabot seriously sharp cheddar cheese

🥖

30 g

Panko breadcrumbs

  1. Cook
    • elbow macaroni
    • salt

    Bring a large pot of salted water to a boil, then cook the 1 lb elbow macaroni until al dente according to the package directions.

  2. Drain
    • elbow macaroni

    Drain the cooked elbow macaroni in a colander, rinse briefly with water, and set it aside.

  3. Preheat

    Preheat the oven to 450°F (230°C), then line one large rimmed baking sheet with parchment paper.

  4. Melt
    • unsalted butter
    • all-purpose flour

    Melt the 6 tbsp unsalted butter in the same large pot over medium-high heat, then whisk in the 1/4 cup all-purpose flour.

  5. Whisk
    • Unsalted butter
    • All-purpose flour
    • Salt

    Whisk the butter-flour mixture continuously for about 2 minutes, until golden and combined into a roux.

  6. Whisk
    • milk
    • Dijon mustard
    • salt

    Slowly whisk the 4 cups milk into the roux, then whisk in the 2 tsp Dijon mustard, 2 tsp salt, and 1/2 tsp black pepper.

  7. Reduce

    Bring the sauce to a low boil, then reduce the heat to low and whisk for about 5 minutes until thickened.

  8. Add
    • elbow macaroni

    Add the cooked elbow macaroni to the thickened sauce, then toss until all pasta is fully coated.

  9. Stir
    • shredded Vermont sharp cheddar cheese

    Remove the pot from the heat, then stir in the 8 oz shredded Vermont sharp cheddar cheese until melted and creamy.

  10. Transfer
    • Elbow macaroni

    Transfer the macaroni and cheese to the parchment-lined baking sheet, then spread it into an even layer.

  11. Sprinkle
    • shredded seriously sharp cheddar cheese
    • panko breadcrumbs

    Sprinkle the 8 oz shredded seriously sharp cheddar cheese evenly over the pasta, then cover with the 1/2 cup panko breadcrumbs.

  12. Bake

    Bake for 15 minutes at 450°F (230°C), until the cheese is melted and the edges are crispy.

Crispy Sheet Pan Mac and Cheese by @feelgoodfoodie

30 min

6 servings

🍝

450 g

Elbow macaroni

🧈

85 g

Unsalted butter

🌾

30 g

All-purpose flour

🥛

950 ml

Milk

🌼

10 ml

Dijon mustard

🧂

12 g

Salt

⚫

1 g

Black pepper

🧀

230 g

Cabot vermont sharp cheddar cheese

🧀

230 g

Cabot seriously sharp cheddar cheese

🥖

30 g

Panko breadcrumbs

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil, then cook the 1 lb elbow macaroni until al dente according to the package directions.

    🍝elbow macaroni
    🧂salt
    🍲large pot
    🥄wooden spoon

  2. Step 2/12

    Drain the cooked elbow macaroni in a colander, rinse briefly with water, and set it aside.

    🍝elbow macaroni
    🧺colander

  3. Step 3/12

    Preheat the oven to 450°F (230°C), then line one large rimmed baking sheet with parchment paper.

    🍳large rimmed baking sheet
    📜parchment paper

  4. Step 4/12

    Melt the 6 tbsp unsalted butter in the same large pot over medium-high heat, then whisk in the 1/4 cup all-purpose flour.

    🧈unsalted butter
    🌾all-purpose flour
    🍲large pot
    🥄whisk
    🥄measuring cups

  5. Step 5/12

    Whisk the butter-flour mixture continuously for about 2 minutes, until golden and combined into a roux.

    🍲large pot
    🥄whisk

  6. Step 6/12

    Slowly whisk the 4 cups milk into the roux, then whisk in the 2 tsp Dijon mustard, 2 tsp salt, and 1/2 tsp black pepper.

    🥛milk
    🌼Dijon mustard
    🧂salt
    ⚫black pepper
    🍲large pot
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/12

    Bring the sauce to a low boil, then reduce the heat to low and whisk for about 5 minutes until thickened.

    🍲large pot
    🥄whisk

  8. Step 8/12

    Add the cooked elbow macaroni to the thickened sauce, then toss until all pasta is fully coated.

    🍝elbow macaroni
    🍲large pot
    🥄wooden spoon

  9. Step 9/12

    Remove the pot from the heat, then stir in the 8 oz shredded Vermont sharp cheddar cheese until melted and creamy.

    🧀shredded Vermont sharp cheddar cheese
    🍲large pot
    🥄wooden spoon

  10. Step 10/12

    Transfer the macaroni and cheese to the parchment-lined baking sheet, then spread it into an even layer.

    🍳large rimmed baking sheet
    🥄wooden spoon

  11. Step 11/12

    Sprinkle the 8 oz shredded seriously sharp cheddar cheese evenly over the pasta, then cover with the 1/2 cup panko breadcrumbs.

    🧀shredded seriously sharp cheddar cheese
    🥖panko breadcrumbs
    🍳large rimmed baking sheet
    🥄measuring cups

  12. Step 12/12

    Bake for 15 minutes at 450°F (230°C), until the cheese is melted and the edges are crispy.

    🍳large rimmed baking sheet

Composition

Ingredients

Types

Grains, Dairy, Condiments, Seasonings

Ingredients

Elbow macaroni, Unsalted butter, All-purpose flour, Milk, Dijon mustard, Salt, Black pepper, Cabot vermont sharp cheddar cheese, Cabot seriously sharp cheddar cheese, Panko breadcrumbs

Notes

Elbow macaroni (or pasta of choice), Cabot vermont sharp cheddar cheese (shredded, bag), Cabot seriously sharp cheddar cheese (shredded, bag)

Allergens

Gluten, Milk, Mustard

Dietetics

Dietary regimen

Vegetarian

Calories

690 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 76g, Fat: 30g, Saturated fat: 18g, Fiber: 3g, Sugar: 10g

Nutritional Information

Minerals

Calcium: 570mg, Sodium: 1160mg, Iron: 3mg, Potassium: 430mg

Vitamins

Vitamin A: 390mcg RAE, Vitamin D: 3mcg, Vitamin B12: 1.5mcg, Folate: 110mcg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large pot, colander, whisk, wooden spoon, large rimmed baking sheet, parchment paper, measuring cups, measuring spoons

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight Dinner, Family Meal, Potluck, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, Vermont

Various

Aspect

Texture

Creamy, Cheesy, Crispy, Crunchy, Tender

Flavors

Cheesy, Savory, Rich, Buttery, Tangy, Sharp

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat to 165°F (74°C)), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)