Sheet Pan Macaroni And Cheese Food

SHEET PAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
• Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
• Bake in the preheated oven until bubbling, 15 to 20 minutes.

NO-BOIL MAC AND CHEESE

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
• Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
• Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
• Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
• Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE

Steps:

• 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.

BAKED MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
• Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan).
• Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
• Repeat twice, alternating the directions the slices run so as to fill all the gaps.
• Beat eggs into the milk.
• Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
• Bake at 350°F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
• Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
• Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
• You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli), and mozzarella.
• You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.

SHEET-PAN MACARONI AND CHEESE

Steps:

• Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
• While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
• Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
• In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.

NO-BOIL SHEET-PAN MAC & CHEESE

Steps:

• Heat oven to 375°F.
• Beat cream cheese and cream in large bowl with mixer until blended. Add milks, water and dry seasonings; mix well. Stir in shredded cheese and macaroni.
• Spoon onto 18x12-inch rimmed baking sheet sprayed with cooking spray; spread to evenly cover bottom of pan. Cover.
• Bake 25 min. Meanwhile, combine bread crumbs and Parmesan.
• Sprinkle bread crumb mixture over macaroni mixture. Bake, uncovered, 20 to 25 min. or until macaroni is tender and top is lightly browned, increasing the oven temperature to 425°F after 10 min.

MACARONI AND CHEESE PIZZA

Steps:

• Cook macaroni according to package directions; drain. In a bowl, beat the eggs; stir in cheddar cheese and macaroni. Spread onto a greased 14 inch pizza pan. Bake at 375°F for 15 minutes.
• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add pizza sauce; mix well.
• Spread over macaroni crust. Sprinkle with mushrooms, pepperoni and Mexican cheese.
• Bake for 15-20 minutes or until the cheese is melted.
• Let stand for 5-10 minutes before slicing. Yield: 6-8 servings.
• Country Woman.

SHEET PAN MAC & CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees. In a large pot, combine the milk, cream cheese and Velveeta over medium heat. Stir until cheeses are melted and mixture starts to simmer, then whisk in 2 cups shredded monterey jack cheese and 2 cups shredded cheddar cheese until melted.
• Fold the macaroni and marinara sauce into the cheese sauce to combine completely and season to taste with salt and pepper. Spread onto a baking sheet and top with remaining 1 cup shredded monterey jack cheese, 1 cup cheddar cheese, onions, red and green peppers and pepperoni.
• In a medium bowl, stir to combine panko, olive oil, Italian seasoning, salt and pepper. Sprinkle over macaroni and cheese, then bake until top is crisp and cheese is melted, about 15-20 minutes.