Save A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.
This recipe quickly became a family favorite because of its ease and the perfect balance of creamy and crispy textures.
Ingredients
- Pasta: 1 pound (450 g) elbow macaroni
- Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
- Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan (approx. 18x13 inches / 45x33 cm).
- Cook Pasta:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven). Drain and set aside.
- Make Roux:
- In a large saucepan melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until bubbling but not browned.
- Add Liquids:
- Gradually whisk in the milk and cream. Simmer stirring frequently until thickened (about 5 minutes).
- Season Sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add Cheeses:
- Remove from heat and add cheddar, Gruyère, and Parmesan cheeses stirring until melted and smooth.
- Combine Pasta and Sauce:
- Add the drained pasta to the cheese sauce and mix well to coat evenly.
- Spread Mixture:
- Spread the mac and cheese mixture evenly on the prepared sheet pan.
- Cook Bacon:
- For the bacon crumble cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
- Mix Crumble:
- In a bowl mix panko breadcrumbs with melted butter. Stir in crumbled bacon and parsley.
- Add Crumble:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese.
- Bake:
- Bake in the preheated oven for 18 to 22 minutes or until bubbly and golden brown on top.
- Rest:
- Let rest for 5 minutes before serving.
Save This dish brings joy to family dinners especially during cozy evenings together.
Serving Suggestions
Serve with a simple green salad to balance the richness of the mac and cheese.
Pairing Ideas
Pair with a lightly oaked Chardonnay or a pale ale for the best taste experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered to maintain moisture.
Save This recipe is the perfect combination of creamy and crunchy making it a standout comfort food in any season.
Recipe Questions & Answers
- → How do I get crispy edges on the mac and cheese?
Baking the mac and cheese evenly spread on a greased sheet pan at high heat allows edges to crisp and brown beautifully.
- → Can I substitute different cheeses?
Yes, smoked gouda or Monterey Jack work well and give unique flavors without sacrificing creaminess.
- → What is the purpose of the Dijon mustard?
Dijon mustard adds subtle tanginess enhancing the cheese sauce depth without overpowering the dish.
- → How is the bacon crumble prepared?
Bacon is cooked until crisp, drained, then crumbled and mixed with panko and melted butter before sprinkling atop.
- → Any vegetarian variations suggested?
Omit bacon and substitute the crumble with sautéed mushrooms or roasted broccoli for added texture and flavor.
- → What side dishes complement this meal?
A simple green salad balances richness, and a lightly oaked Chardonnay or pale ale pairs well as beverage options.