This super easy Sheet Pan Mac and Cheese recipe has the perfect ratio of crispy topping to creamy, cheesy noodles. The addition of broccoli florets makes it one of the easiest one-pan dinners you'll make!
Making mac and cheese in a sheet pan is an absolute game changer! Wait until you dig in to the crispy corners. Serve it as a comforting main or side dish.
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Essential Ingredients
Pasta: I like to use fusilli for this dish, as the shape stands up and hold the cheese sauce well. But you can use almost and short, tubular shaped pasta here that you'd like, such as campanelle, penne, rigatoni, or ziti.
Broccoli florets: Be sure to cut the florets small for this dish. Other vegetables that can be used are peas, chopped asparagus, and cauliflower florets.
Cheese: Shredded cheddar is my go to cheese for this dish, but you could also use fontina, Edam, Monterey Jack, Parmesan, and muenster, or a combination of a few cheeses together.
How to make the recipe
1. Preheat the oven to 400°F. Bring a large pot of well-salted water to a boil. Add the pasta, stir well, and cook until al dente, according to the package directions. Add the broccoli after the pasta has cooked for 5 minutes. Drain well and return to the pot.
2. In a medium bowl, whisk together the milk, flour, Dijon, salt and pepper. Stir in 2 cups of the cheese.
3. Add the mixture to the pasta and broccoli and stir well. Generously butter a large rimmed baking sheet. Transfer the pasta mixture to the prepared pan, spreading evenly.
4. In a small bowl, combine the bread crumbs and the remaining ½ cup of cheese. Sprinkle the mixture over the top of the pasta, then sprinkle with a little paprika.
5. Bake until golden brown and bubble, about 25 minutes. Serve right away.
How to store the recipe
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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Comments and ratings
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Sheet Pan Mac and Cheese
Ingredients
- 12 oz. dried fusilli or other short pasta
- 1 ¼ cups small broccoli florets or other vegetables such as peas
- 2 cups whole milk
- 3 Tbs. all-purpose flour
- 1 Tbs. Dijon mustard
- ½ tsp. kosher salt
- ½ tsp. fresh ground black pepper
- 2 ½ cups shredded Cheddar cheese
- ¾ cup panko bread crumbs
- Paprika, for dusting
Instructions
- Preheat the oven to 400°F. Generously butter a large rimmed baking sheet.
- Bring a large pot of well-salted water to a boil. Add the pasta, stir well, and cook until al dente, according to the package directions. Add the broccoli after the pasta has cooked for 5 minutes. Drain well and return to the pot.
- In a medium bowl, whisk together the milk, flour, Dijon, salt and pepper. Stir in 2 cups of the cheese. Add the mixture to the pasta and broccoli and stir well. Transfer to the prepared pan, spreading evenly.
- n a small bowl, combine the panko crumbs and the remaining ½ cup of cheese. Sprinkle the mixture over the top of the pasta, then sprinkle with a little paprika.
- Bake until golden brown and bubble, about 25 minutes. Serve right away.
Notes
Nutrition
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Christy F says
Easy weeknight dinner that my boys loved. Thanks for the great recipe!