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.
This dish quickly became a family favorite whenever we wanted a cozy, satisfying meal with minimal cleanup.
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
- Preheat Oven:
- Preheat the oven to 425°F (220°C) Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm)
- Cook Pasta:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven) Drain and set aside
- Make Roux:
- 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
- Add Dairy:
- Gradually whisk in the milk and cream Simmer stirring frequently until thickened (about 5 minutes)
- Season Sauce:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper
- Add Cheese:
- Remove from heat and add cheddar Gruyère and Parmesan cheeses stirring until melted and smooth
- Combine Pasta & Sauce:
- Add the drained pasta to the cheese sauce and mix well to coat evenly
- Prepare Sheet Pan:
- Spread the mac and cheese mixture evenly on the prepared sheet pan
- Cook Bacon:
- For the bacon crumble cook the bacon in a skillet over medium heat until crispy Drain on paper towels crumble and set aside
- Make Crumble:
- In a bowl mix panko breadcrumbs with melted butter Stir in crumbled bacon and parsley
- Top Mac and Cheese:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese
- Bake:
- Bake in the preheated oven for 18–22 minutes or until bubbly and golden brown on top
- Rest:
- Let rest for 5 minutes before serving
Save Our family gathers around this dish especially on chilly nights sharing stories and laughter over generous servings.
Serving Suggestions
Serve with a simple green salad to balance richness and a lightly oaked Chardonnay or pale ale for pairing.
Allergen Information
Contains milk/dairy wheat/gluten and pork Double-check labels if you have allergies May contain soy in certain brands of cheese or panko
Nutritional Information
Per serving: 720 calories 38 g total fat 60 g carbohydrates 31 g protein
Save This sheet pan mac and cheese is perfect for effortless entertaining or a comforting family dinner.
Recipe Guide
- → How can I make the cheese sauce smoother?
Ensure the butter and flour are cooked until bubbling before adding milk and cream gradually while stirring continuously to avoid lumps.
- → Can I use other types of cheese?
Yes, smoked gouda or Monterey Jack can be substituted for a different flavor profile while maintaining creaminess.
- → How do I get crispy edges on the mac and cheese?
Spreading the pasta evenly on a rimmed sheet pan and baking at a high temperature encourages golden, crispy edges.
- → What can replace bacon for a vegetarian option?
Try adding sautéed mushrooms or roasted broccoli to the breadcrumb topping for savory texture without pork.
- → How long should the dish rest after baking?
Allow the dish to rest for 5 minutes after baking to let flavors meld and make serving easier.