Sheet Pan Mac and Cheese
Yes, you need another macaroni and cheese recipe in your life and its this sheet pan mac and cheese version. Super easy and it has the perfect ration of crispy topping to creamy noodles!
Servings: 6 servings
Calories: 569kcal
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
Calories: 569kcal | Carbohydrates: 64.3g | Protein: 25.9g | Fat: 22.4g | Cholesterol: 61.6mg | Sodium: 690.8mg | Sugar: 7.7g