A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.

thedailygourmet
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

368 calories; 16.2 g total fat; 48 mg cholesterol; 221 mg sodium. 45.5 g carbohydrates; 12.3 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2020
I love to make macaroni and cheese, and I was happy with the result of following this recipe. I do not add heavy cream to my version, and we all felt that this made this dish almost decadent! I did add a little more than the listed 4oz of cheese, because "cheese" (!) and used a salt/black pepper/garlic grinder seasoning in place of the garlic salt. It was tasty, but a little drier than we like. I'll probably try it again though, as it as definitely comforting and tasty! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2020
I love to make macaroni and cheese, and I was happy with the result of following this recipe. I do not add heavy cream to my version, and we all felt that this made this dish almost decadent! I did add a little more than the listed 4oz of cheese, because "cheese" (!) and used a salt/black pepper/garlic grinder seasoning in place of the garlic salt. It was tasty, but a little drier than we like. I'll probably try it again though, as it as definitely comforting and tasty! Read More
Rating: 4 stars
04/01/2020
I love to make macaroni and cheese, and I was happy with the result of following this recipe. I do not add heavy cream to my version, and we all felt that this made this dish almost decadent! I did add a little more than the listed 4oz of cheese, because "cheese" (!) and used a salt/black pepper/garlic grinder seasoning in place of the garlic salt. It was tasty, but a little drier than we like. I'll probably try it again though, as it as definitely comforting and tasty! Read More
Rating: 4 stars
03/12/2020
This was a new-to-us twist on homemade macaroni and cheese. We all enjoyed it but it definitely needed salt or some other seasoning. We added some on top and thoroughly enjoyed it. Read More
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Rating: 5 stars
08/27/2019
This is the best "from scratch" mac and cheese I've ever made! (I do think next time I may try 1tsp of canned, diced red peppers.). I cut the recipe in half because I live alone, and it still turned out great. Read More