10-Min Sheet Pan Mac and Cheese for Irresistible Comfort

There’s something about mac and cheese that feels like a warm hug—it’s creamy, comforting, and always hits the spot. But let’s be real, sometimes I don’t want to deal with multiple pots and pans just to get that cheesy goodness. That’s where this Sheet Pan Mac and Cheese comes in. It’s my go-to when I need something quick, easy, and absolutely delicious. Just cook the pasta, whip up a simple cheese sauce, spread it on a sheet pan, and let the oven do the rest. The result? A golden, bubbly masterpiece that’s as easy to clean up as it is to make. Trust me, once you try it, you’ll wonder why you ever made it any other way.

Why You’ll Love This Sheet Pan Mac and Cheese

This recipe is a game-changer for so many reasons—here’s why it’s become my weeknight hero:

• Easy cleanup: One sheet pan means less mess. No scrubbing multiple pots or baking dishes!
• Quick prep: From stovetop to oven in under 15 minutes—perfect for busy nights.
• Creamy perfection: That cheese sauce stays luscious, and the edges get just the right amount of golden crispiness.
• Family-friendly: Kids devour it, and adults love it too. Bonus? It’s easily doubled for crowds.

Seriously, what’s not to love?

Ingredients for Sheet Pan Mac and Cheese

Okay, let’s talk ingredients – because the magic happens when you get these just right! Here’s what you’ll need for that perfect cheesy goodness:

• 8 oz elbow macaroni (uncooked): That’s about half a standard box – I always eyeball it because, let’s be honest, who measures pasta perfectly?
• 2 cups shredded sharp cheddar cheese: The sharper the better, in my opinion – it gives that bold flavor we all crave.
• 1 cup whole milk: Trust me, don’t skimp here – whole milk makes the sauce extra creamy.
• 2 tbsp butter: Real butter only, please! None of that margarine business.
• 2 tbsp all-purpose flour: This is our magic thickener for the sauce.
• 1/2 tsp salt: Just enough to enhance all the flavors without overpowering.
• 1/4 tsp black pepper: Freshly ground if you’ve got it – makes all the difference!
• 1/4 tsp paprika: My little secret for that subtle warmth and gorgeous color.

See? Simple ingredients you probably already have in your kitchen right now. Let’s get cooking!

Equipment You’ll Need

You won’t need anything fancy for this Sheet Pan Mac and Cheese—just a few basics:

• Large sheet pan: The star of the show! A standard half-sheet pan (18×13 inches) works perfectly.
• Saucepan: For whipping up that dreamy cheese sauce.
• Whisk: Essential for getting your roux smooth and lump-free.
• Colander: To drain that pasta like a pro.

That’s it—no special gadgets required!

How to Make Sheet Pan Mac and Cheese

Alright, let’s get into the good stuff! This method is so simple you’ll wonder why everyone doesn’t make mac and cheese this way. Just follow these steps for cheesy perfection every time.

Step 1: Cook the Pasta

First things first – preheat that oven to 375°F (190°C). While it’s heating up, bring a pot of salted water to boil for your macaroni. Here’s my trick: cook the pasta for 1 minute less than the package says for al dente. Why? Because it’ll finish cooking in the oven and we don’t want mushy mac! Drain it in your colander and give it a quick shake – no need to rinse, that starchy coating helps the cheese sauce cling better.

Step 2: Prepare the Cheese Sauce

Now for the magic – the cheese sauce! Melt your butter in a saucepan over medium heat. When it’s just bubbling, whisk in the flour to make your roux. Keep whisking for about 1 minute until it smells slightly nutty. Slowly pour in the milk while whisking constantly – this prevents lumps better than anything. Once it’s smooth and slightly thickened (about 3-4 minutes), take it off the heat and stir in your shredded cheese, salt, pepper, and paprika. Watch how the cheese melts into this gorgeous, velvety sauce that’ll make your mouth water!

Step 3: Combine and Bake

Time to bring it all together! Pour your cooked macaroni into the cheese sauce and stir until every piece is coated. Now grab that sheet pan you greased (you did grease it, right?) and spread the mixture evenly across it. The thin layer is key – this is what gives you those perfect crispy edges! Bake for about 20 minutes until you see those beautiful golden bubbles forming. The edges should be slightly browned but the center still creamy. Let it sit for 5 minutes before serving – I know it’s hard to wait, but this helps the sauce set just right!

Tips for the Best Sheet Pan Mac and Cheese

Want to take your Sheet Pan Mac and Cheese from good to legendary? Here are my can’t-live-without tips:

• Mix your cheeses: Try swapping half the cheddar for Gruyère or pepper jack for extra flavor depth.
• Crispy topping hack: Sprinkle panko breadcrumbs tossed with melted butter over the top before baking for that perfect crunch.
• Don’t overbake: Pull it when the edges are just golden – the center will set as it cools (and stay gloriously creamy).

Little tricks, big difference!

Variations to Try

Oh, the possibilities! Here are some of my favorite ways to mix up this Sheet Pan Mac and Cheese:

• Bacon lover’s dream: Toss in crispy chopped bacon before baking – because everything’s better with bacon!
• Veggie boost: Stir in sautéed mushrooms or roasted broccoli for some green goodness.
• Spice it up: Add a dash of cayenne or diced jalapeños if you like it with a kick.

The basics are delicious, but don’t be afraid to get creative!

Storage and Reheating

Got leftovers? No problem! Store your Sheet Pan Mac and Cheese in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warm and bubbly again. The microwave works too, but the oven keeps that perfect creamy texture!

Sheet Pan Mac and Cheese Nutritional Information

Now, let’s talk numbers – because even comfort food deserves the facts! Remember, these nutritional values are estimates and vary based on ingredients used. Here’s the scoop per serving:

• Calories: About 350 – totally worth every bite!
• Fat: 18g (10g saturated) – hey, cheese is the star here
• Protein: 15g – not bad for pasta, right?
• Carbs: 35g – perfect fuel for your next Netflix binge
• Sugar: 4g – mostly from that naturally sweet milk
• Sodium: 450mg – easy to adjust if you’re watching salt

Honestly? For something this delicious, I’d call that a win. But don’t stress – life’s too short not to enjoy good mac and cheese!

Common Questions About Sheet Pan Mac and Cheese

Got questions? I’ve got answers! Here are the most common things people ask me about this Sheet Pan Mac and Cheese recipe:

Can I use gluten-free pasta? Absolutely! Just make sure to cook it al dente since gluten-free pasta can get mushy faster. The recipe works just as well with your favorite GF noodles.

How do I prevent it from drying out? The key is not to overbake! Pull it out of the oven when the edges are golden but the center still looks slightly jiggly. It’ll set as it cools and stay creamy.

Can I make it ahead of time? Sure! Assemble it, cover the sheet pan with foil, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What’s the best cheese blend? I love sharp cheddar, but mixing in Gruyère, mozzarella, or even a bit of cream cheese takes it to the next level. Experiment and find your favorite combo!

Can I freeze leftovers? You can, but the texture might change slightly. Thaw it in the fridge and reheat in the oven for the best results.

Print