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Sheet-Pan Macaroni and Cheese

Betty Crocker Kitchens
Updated Nov 4, 2020
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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!

Sheet-Pan Macaroni and Cheese

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 12
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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

Instructions

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

Nutrition

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

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.
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