The Buzz Around
Sheet pan mac and cheese has become a viral sensation, transforming a classic comfort food into a crowd-pleasing hit. The internet is abuzz with variations,
each promising a shortcut to crispy edges and creamy perfection. This particular recipe takes the familiar flavors and elevates them, promising a dish that's both easy to prepare and impressive to serve. The anticipation around a new, delicious take on mac and cheese builds, especially with the holiday season approaching.
Gather Your Goods
Before you dive into the cooking process, gather all your ingredients. You'll need 1 pound of large elbow macaroni, 4 tablespoons of unsalted butter, minced garlic (2 cloves), minced shallot (1 medium), ¼ cup of all-purpose flour, 1 teaspoon of harissa (or paprika), 2 cups of whole milk, 1 cup of heavy cream, 2 teaspoons of Dijon mustard, salt and black pepper to taste, 4 ½ cups of shredded extra-sharp cheddar, ½ cup of freshly grated Parmesan, and 1 cup of panko breadcrumbs. The recipe uses simple ingredients, readily available, ensuring ease of preparation.
The Cooking Begins
Begin by cooking the elbow macaroni in salted boiling water, following the package instructions. Cook it for a minute less to prevent it from getting mushy during the baking process. Drain the pasta and set it aside. In a large skillet, melt the butter over medium-high heat. Add the minced garlic and shallot, cooking them until fragrant, which should take about two minutes. Sprinkle in the flour and harissa (or paprika), whisking until lightly browned, approximately one minute.
Cheesy & Creamy Sauce
Once the flour mixture is lightly browned, slowly add the milk, heavy cream, and Dijon mustard. Whisk continuously until the sauce thickens slightly, roughly three to four minutes. If it becomes too thick, add a splash more milk. Season the sauce with salt and pepper to taste. Remove the skillet from the heat and stir in 2 ½ cups of shredded cheddar and all of the Parmesan cheese until they melt completely into the sauce. This step is crucial for achieving the perfect creamy base for your mac and cheese.
Sheet Pan Assembly
Pour the prepared mac and cheese mixture into a greased sheet pan, spreading it into an even layer. In a small bowl, combine the remaining 2 cups of cheddar with the panko breadcrumbs to create a crunchy topping. Evenly distribute this cheesy panko mixture over the mac and cheese in the sheet pan. This step ensures that every bite has that desirable crispy texture, balancing the creamy interior.
Golden Brown Finish
Preheat your oven's broiler to high and position a rack about six inches from the heat. Place the sheet pan with the mac and cheese under the broiler for five to six minutes, or until the topping is bubbling, crisp, and golden brown. Be sure to watch it closely or set a timer to prevent burning. Once removed from the oven, allow it to cool slightly before cutting into squares and serving. The broiling process is key to achieving those sought-after crispy edges.
Serve and Enjoy!
After baking, cut the mac and cheese into squares using a spatula, and enjoy the deliciousness. This recipe is designed to be easily served, making it ideal for a crowd. Consider setting up a mac and cheese bar with various toppings to allow guests to customize their plates. Potential toppings include candied bacon crumbles, fresh chives, basil, or parsley, hot honey drizzle, hot sauce, chili flakes, crumbled Ritz crackers, and extra Parmesan cheese. The versatility of the dish ensures it appeals to everyone's tastes.
