Easy Sheet Pan Macaroni and Cheese

Step 1

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s just tender but still has a little bite, about 8 minutes. While the pasta cooks, preheat your oven to 350°F and line a baking sheet with foil for easy cleanup.

Step 2

Melt 2 tablespoons of butter in a saucepan over medium heat. Once melted, whisk in the flour to create a smooth roux. Slowly pour in the milk and cream, stirring constantly so it blends well. Add Worcestershire sauce, black pepper, and the shredded Cheddar cheese, stirring until the cheese melts and the sauce is nice and creamy.

Step 3

Drain the macaroni and stir it into the cheese sauce until everything is evenly combined. Spread the cheesy pasta out on your prepared baking sheet.

Step 4

In a small bowl, mix together panko breadcrumbs, Italian seasoning, and garlic salt. Sprinkle this breadcrumb mixture evenly over the macaroni. Melt the remaining butter in the microwave, then drizzle it over the breadcrumbs to help them crisp up.

Step 5

Pop the pan into the oven and bake for 15 to 20 minutes, until it’s bubbly and golden on top. Let it cool a few minutes before digging in!

Serving Tips

Serve with a simple green salad or steamed vegetables to add freshness. Garlic bread or a side of roasted tomatoes also pairs nicely and rounds out the meal.

Food Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to keep it creamy.