Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Sheet Pan Mac & Cheese
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 830
- Total Fat
- 47 g
- Saturated Fat
- 26 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 45 g
- Cholesterol
- 140 mg
- Sodium
- 1002 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 830
- Total Fat
- 47 g
- Saturated Fat
- 26 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 45 g
- Cholesterol
- 140 mg
- Sodium
- 1002 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
- Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
- In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
- Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
- Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
- Remove from the oven, then garnish with the basil and serve.
