When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
40 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: an 18-by-13-inch sheet pan

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.

Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the cheddar, Monterey jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth. 

Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.

Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mac and Cheese

Recipe courtesy of Ina Garten

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Broccoli-Cheese Casserole

Recipe courtesy of Aaron McCargo Jr.

Sheet-Pan Sausage

Recipe courtesy of Food Network Kitchen

Crumble Lovers' Sheet-Pan Apple Crumble

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword