Save A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.
I first served this to my family on a chilly evening and everyone loved the combination of creamy cheese with the crispy bacon topping.
Ingredients
- Pasta: 1 pound (450 g) elbow macaroni
- Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
- Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan (approx. 18x13 inches / 45x33 cm).
- Step 2:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven). Drain and set aside.
- Step 3:
- In a large saucepan melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until bubbling but not browned.
- Step 4:
- Gradually whisk in the milk and cream. Simmer stirring frequently until thickened (about 5 minutes).
- Step 5:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper.
- Step 6:
- Remove from heat and add cheddar Gruyère and Parmesan cheeses stirring until melted and smooth.
- Step 7:
- Add the drained pasta to the cheese sauce and mix well to coat evenly.
- Step 8:
- Spread the mac and cheese mixture evenly on the prepared sheet pan.
- Step 9:
- For the bacon crumble cook the bacon in a skillet over medium heat until crispy. Drain on paper towels crumble and set aside.
- Step 10:
- In a bowl mix panko breadcrumbs with melted butter. Stir in crumbled bacon and parsley.
- Step 11:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese.
- Step 12:
- Bake in the preheated oven for 18 22 minutes or until bubbly and golden brown on top.
- Step 13:
- Let rest for 5 minutes before serving.
Save Our family savors these cozy meals together especially on cool evenings, making memories with each bite.
Notes
Serve with a simple green salad to balance the richness. Pair with a lightly oaked Chardonnay or pale ale.
Required Tools
Large saucepan Sheet pan (18x13 inches) Cheese grater Mixing bowls Skillet Whisk Colander
Allergen Information
Contains Milk/Dairy Wheat/Gluten Pork May contain Soy (if using certain brands of cheese or panko) Double-check ingredient labels if you have allergies.
Save This sheet pan mac and cheese is the perfect comforting meal to share with loved ones with crispy bits and rich cheesy flavors.
Recipe FAQs
- → How do I get crispy edges on this dish?
Baking the mac and cheese spread evenly on a rimmed sheet pan helps create crispy, golden edges while keeping the center creamy.
- → Can I substitute the bacon crumble?
Yes, you can replace bacon with sautéed mushrooms or roasted vegetables for a vegetarian-friendly topping.
- → What cheeses are used in the sauce?
The sauce combines sharp cheddar, creamy Gruyère, and nutty Parmesan for a balanced, rich flavor.
- → Why add Dijon mustard and smoked paprika?
These ingredients add subtle tang and smoky warmth, enhancing the overall depth of the cheese sauce.
- → What is the best way to prepare the bacon crumble?
Cook thick-cut bacon until crispy, crumble it finely, then mix with panko breadcrumbs and melted butter for a crunchy topping.
- → How long should the dish rest after baking?
Allow it to rest for about 5 minutes to let the sauce set and cool slightly for easier serving.