Description
A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.
Ingredients
- 8 cups water
- 4 cups uncooked elbow macaroni
- 3 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- ½ cup milk
- ½ cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- fresh ground black pepper to taste
- 4 ounces grated Cheddar cheese
- ¼ cup panko bread crumbs
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt 2 tablespoons butter in a saucepan over medium heat
- about 1 minute. Whisk flour into butter to form a roux. Add milk and cream
- stirring to blend. Add Worcestershire sauce
- black pepper
- and grated Cheddar cheese. Stir until melted
- 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
- Combine panko bread crumbs
- Italian seasoning
- and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted
- about 1 minute. Drizzle melted butter over the macaroni and cheese.
- Bake in the preheated oven until bubbling
- 15 to 20 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8