Baked Mac and Cheese on a Sheet Pan

Ingredients

• 8 cups water
• 4 cups uncooked elbow macaroni
• 3 tablespoons butter, divided
• 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

Step 1

Bring a big pot of salted water to a boil. Cook the elbow macaroni until it’s just tender but still has a bit of a bite, about 8 minutes, stirring now and then. While the pasta cooks, preheat your oven to 350°F and line a baking sheet with foil for easy cleanup.

Step 2

Melt 2 tablespoons of butter in a saucepan over medium heat. Once melted, whisk in the flour to make a smooth paste. Slowly add the milk and cream, stirring as you go to keep things smooth. Then stir in Worcestershire sauce, black pepper, and the grated cheddar cheese until the sauce is nice and melty.

Step 3

Drain the macaroni and toss it into the cheese sauce, mixing everything together until the pasta is well coated. Spread this cheesy mixture evenly on your prepared baking sheet.

Step 4

In a small bowl, mix together the panko breadcrumbs, Italian seasoning, and garlic salt. Sprinkle this crumb mixture over the macaroni. Melt the remaining butter in the microwave for about a minute, then drizzle it over the breadcrumbs to help them crisp up.

Step 5

Pop the whole pan in the oven and bake for 15 to 20 minutes, until it’s bubbling and the topping is golden and crunchy. Let it cool for a few minutes before digging in!