Sheet Pan Mac n' Cheese
Ingredients
The pasta
The béchamel
-
8
tablespoons
unsalted butter
-
¼
cup
flour
-
2
cups
whole milk
-
2
cups
water
-
1¼
teaspoons
kosher salt
-
to taste
freshly ground black pepper
The topping
-
6
oz
fresh bread
-
1½
cups
Parmigiano Reggiano, grated
-
1
cup
Fresh Mozzarella, diced into small cubes
-
1
medium to large bunch
parsley
-
2 to 3
cloves
garlic
-
¼
teaspoon
kosher salt
Instructions
- Preheat the oven to 425°F.
- Boil macaroni in salted water for about 5 minutes, then drain and set aside.
- In the same pot, melt 4 tablespoons of butter and whisk in the flour for about a minute.
- Add milk and water, whisking to combine, then bring to a boil and simmer until thickened.
- Melt the remaining butter and pulse the bread with parsley and garlic in a food processor to make crumbs.
- Combine breadcrumbs with melted butter and season with salt.
- In a bowl, mix the macaroni with grated Parmigiano Reggiano, then pour the béchamel over and stir.
- Spread the macaroni mixture onto a parchment-lined jelly roll pan, top with mozzarella and breadcrumbs.
- Bake for 25 to 30 minutes until golden and bubbling, then let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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