Save to Pinterest 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 is one of my favorite weeknight meals that always impresses guests with its crispy edges and rich flavor.
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
- Step 1:
- Preheat the oven to 425°F (220°C) Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm)
- Step 2:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven) Drain and set aside
- Step 3:
- 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
- Step 4:
- Gradually whisk in the milk and cream Simmer stirring frequently until thickened (about 5 minutes)
- Step 5:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper
- Step 6:
- Remove from heat and add cheddar Gruyère and Parmesan cheeses stirring until melted and smooth
- Step 7:
- Add the drained pasta to the cheese sauce and mix well to coat evenly
- Step 8:
- Spread the mac and cheese mixture evenly on the prepared sheet pan
- Step 9:
- For the bacon crumble cook the bacon in a skillet over medium heat until crispy Drain on paper towels crumble and set aside
- Step 10:
- In a bowl mix panko breadcrumbs with melted butter Stir in crumbled bacon and parsley
- Step 11:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese
- Step 12:
- Bake in the preheated oven for 18 22 minutes or until bubbly and golden brown on top
- Step 13:
- Let rest for 5 minutes before serving
Save to Pinterest This dish always brings the family together, sharing warm moments and happy bellies around the dinner table.
Serving Suggestions
Serve with a simple green salad or steamed vegetables to balance the richness of the cheese sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven for best results.
Variations
For a vegetarian option omit the bacon and add sautéed mushrooms or roasted broccoli to the crumble topping.
Save to Pinterest This recipe is a guaranteed crowd-pleaser that delights with its creamy texture and irresistible crispy topping.
Common Recipe Questions
- → What pasta works best for this dish?
Elbow macaroni is ideal for even cooking and perfect cheese coating, but other small pasta shapes like cavatappi or shells work well too.
- → How is the bacon crumble prepared?
Bacon is cooked until crispy, then crumbled and mixed with panko breadcrumbs and melted butter to create a crunchy, savory topping.
- → Can I make a vegetarian version?
Omit the bacon and substitute the crumble with sautéed mushrooms or roasted vegetables like broccoli for extra texture and flavor.
- → Why bake the mac and cheese on a sheet pan?
Baking on a sheet pan encourages more crispy, golden edges compared to traditional baking dishes, enhancing texture.
- → What cheeses are included in the sauce?
A blend of sharp cheddar, Gruyère, and Parmesan cheeses melts smoothly to create a rich and flavorful sauce.