Oh my gosh, let me tell you about my absolute favorite weeknight lifesaver – sheet pan mac and cheese! This recipe became our family’s go-to when my youngest declared war on doing dishes (can you blame him?). One pan, minimal cleanup, and that gorgeous golden crust that makes everyone come running to the kitchen. I love how the edges get slightly crispy while the center stays gloriously creamy. And the best part? You probably have all the ingredients in your pantry right now. No fancy techniques here – just simple, cheesy comfort food that comes together in about the same time it takes to argue about whose turn it is to load the dishwasher.
Why You’ll Love This Sheet Pan Mac and Cheese
Listen, I know you’ve got a million recipes to choose from, but trust me – this one’s special. Here’s why it never fails in my kitchen:
- Creamy meets crispy: That magical combo of silky cheese sauce and golden-edged noodles gets me every time
- One pan wonder: From stovetop to oven to table – no stacks of pots to scrub afterward
- Weeknight magic: Ready in 30 minutes flat, even on my most chaotic evenings
- Kid-approved: My picky eaters go back for seconds (and thirds!)
- No-fuss ingredients: Basic pantry staples transform into something extraordinary
The first time I made this, my husband said it tasted like childhood memories – but better, because nobody’s making you wash the casserole dish afterward!
Ingredients for Sheet Pan Mac and Cheese
Okay, let’s talk ingredients – and I promise, nothing fancy here! The magic of this sheet pan mac and cheese comes from simple staples done right. Here’s what you’ll need (and why each one matters):
- 8 oz elbow macaroni (uncooked): That’s about half a standard box – the short tubes hold the cheese sauce perfectly. No need to get fancy with shapes, though shells work great too!
- 2 cups shredded cheddar cheese (freshly grated!): Please, please don’t use the pre-shredded stuff – it’s coated to prevent clumping and just doesn’t melt the same. I use sharp cheddar for maximum flavor, but mild works if that’s your kid’s preference.
- 1 cup whole milk: The higher fat content makes the creamiest sauce. I’ve tried 2% in a pinch and it works, but the texture isn’t quite as luxurious.
- 2 tbsp butter: Real, unsalted butter only – this is the foundation of our cheese sauce and margarine just won’t cut it.
- 1/4 cup all-purpose flour: Our trusty thickener – spoon and level it to avoid clumpy sauce disasters.
Plus those essential flavor boosters: 1/2 tsp salt (I use kosher), 1/4 tsp black pepper (freshly ground if you can), and 1/4 tsp paprika – which adds the prettiest golden color and just a whisper of warmth. That’s it! See? Nothing crazy – just good ingredients treated right.
How to Make Sheet Pan Mac and Cheese
Alright, let’s get cooking! This sheet pan mac and cheese comes together in three simple stages – and I promise, each step is easier than remembering to turn off the oven light. Here’s exactly how I make it every time:
Preparing the Macaroni
First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s cook our pasta. I use a large pot of well-salted boiling water (it should taste like the sea!) and cook the elbows for exactly 7 minutes. That’s 1 minute less than the package says – trust me, they’ll finish cooking in the oven and stay perfectly al dente. Drain them well in a colander, giving a good shake to remove excess water. No one wants watery mac and cheese!
Making the Cheese Sauce
Now for the magic – the cheese sauce! Melt your butter in a medium saucepan over medium heat (not too hot or the flour will burn). Whisk in the flour, salt, pepper, and paprika until it forms a smooth paste – we call this a roux, but no need to get fancy. Cook it for about 1 minute to get rid of that raw flour taste.
Here’s the key: slowly whisk in the milk, about 1/4 cup at a time, making sure each addition is fully incorporated before adding more. This prevents lumps better than my grandma’s gravy straining technique! Keep whisking until the sauce thickens enough to coat the back of a spoon – about 3-4 minutes total. Then remove from heat and stir in the shredded cheese until it’s all melted and dreamy.
Baking Sheet Pan Mac and Cheese
Combine your drained macaroni with the cheese sauce in a large bowl, stirring until every noodle is coated. Pour this cheesy goodness onto a greased half-sheet pan (about 18×13 inches) and spread it evenly. Pop it in the middle rack of your preheated oven for exactly 20 minutes. You’ll know it’s done when the edges are golden brown and bubbly, with those perfect crispy bits peeking through. Let it cool for just 5 minutes before serving – if you can wait that long!
Pro tip: For extra crispy topping, you can broil it for the last minute – but watch it like a hawk! I learned that lesson the hard way when I answered a text and came back to charcoal mac.
Tips for Perfect Sheet Pan Mac and Cheese
After making this sheet pan mac and cheese more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time:
- Room temp milk is key: Cold milk can make your sauce grainy – I leave mine out while preheating the oven
- Grease that pan well: A quick spray or butter rub prevents those crispy edges from sticking too much
- Don’t overcook the pasta: That extra minute in the oven means al dente elbows stay perfect
- Stir your sauce constantly: No one wants lumpy cheese sauce – keep that whisk moving!
- Let it rest: Five minutes out of the oven lets the sauce thicken just right
Oh, and if you’re like me and always burn your mouth on the first bite, try blowing on it like you’re cooling down a toddler’s soup – no judgment here!
Variations for Sheet Pan Mac and Cheese
One of my favorite things about this sheet pan mac and cheese is how easily you can dress it up or down! Here are some of our family’s favorite twists:
- Crispy bacon bits: Stir in 1/2 cup cooked, crumbled bacon before baking – the smoky saltiness cuts through the richness perfectly
- Roasted broccoli: Toss in a cup of small florets with the pasta – they get beautifully tender in the oven
- Breadcrumb topping: Mix 1/2 cup panko with 2 tbsp melted butter and sprinkle over before baking for extra crunch
- Spicy kick: Add a pinch of cayenne or diced jalapeños to the cheese sauce for grown-up palates
- Italian twist: Swap half the cheddar for mozzarella and stir in a tablespoon of pesto
The possibilities are endless – just don’t tell my kids I put veggies in theirs sometimes!
Serving Suggestions for Sheet Pan Mac and Cheese
This sheet pan mac and cheese is a meal on its own, but I love pairing it with something fresh to balance the richness. A simple green salad with tangy vinaigrette works wonders, or try roasted broccoli or garlicky green beans. It’s also perfect with a side of garlic bread for the ultimate comfort meal!
Storing and Reheating Sheet Pan Mac and Cheese
Leftovers? (As if!) Store cooled mac and cheese in an airtight container for up to 3 days. To reheat, I always use the oven – 350°F for about 10 minutes with a splash of milk stirred in. The microwave works in a pinch, but you’ll lose that glorious crispy texture. Pro tip: The edges get even crispier on day two!
Sheet Pan Mac and Cheese FAQs
I get asked about this sheet pan mac and cheese recipe all the time! Here are the answers to the most common questions that pop up:
Can I use gluten-free pasta?
Absolutely! Just follow the package directions for cooking time – gluten-free elbows often need less time in the water. The sauce works exactly the same way.
How do I prevent dryness?
The key is not overcooking the pasta initially and using whole milk in the sauce. If you’re worried, you can stir in an extra 1/4 cup milk before baking.
What’s the best cheese to use?
Sharp cheddar is my go-to, but feel free to mix in some Gruyère or Monterey Jack for extra flavor. Just avoid pre-shredded cheeses – they don’t melt as smoothly.
Can I make this ahead?
You can prep everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Just add 5 extra minutes to the baking time.
Why use a sheet pan instead of a baking dish?
The larger surface area gives you more of those delicious crispy edges we all love! It also cooks faster and more evenly.
Nutritional Information for Sheet Pan Mac and Cheese
Here’s the scoop on what you’re getting in each delicious serving of this sheet pan mac and cheese (about 1 cup): roughly 450 calories, 20g fat (12g saturated), 45g carbs, 2g fiber, and 18g protein. But heads up – these numbers can vary based on your exact cheese brand and milk fat percentage. I like to think of it as investing in happiness calories!
I’d love to hear how your sheet pan mac and cheese turns out! Did your family go crazy for the crispy edges? Try any fun variations? Drop me a note below – your kitchen stories always make my day.
Print30-Minute Sheet Pan Mac and Cheese: Creamy, Crispy Perfection
A simple and delicious one-pan mac and cheese recipe that bakes to perfection.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions, then drain.
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and paprika.
- Gradually whisk in milk until smooth. Cook until slightly thickened.
- Add shredded cheese and stir until melted.
- Combine cheese sauce with cooked macaroni.
- Spread mixture on a greased sheet pan.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Use freshly grated cheese for best melting.
- Add breadcrumbs for extra crunch if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
