Make Ahead
Baking Sheet Macaroni and Cheese
Popular on Food52
111 Reviews
Claire
November 25, 2024
Just spent over an hour scouring the web looking for this recipe for Thanksgiving - was googling "sheet pan mac and cheese," but nothing even came close to the combo easiness and deliciousness of this one. Thank you!!!
andrew.bond
October 8, 2024
Wow. This was a hit and while lacked the depth of flavor of our holiday go-to, proved a surprising win for a weeknight meal. Please don’t compare to your favorites as this is in a different league. That said, the time and effort required to create a tasty mac and cheese put this in a different league entirely.
Monica C.
September 26, 2023
Quick and easy, comforting and delicious. At home we all loved this recipe
Tanya
November 17, 2021
It was quick and easy, but--and I know this will sound a bit crazy-- it was a bit too CHEESE-y. Like... just cheddar on pasta. Which... well, that is all it is. Silly me for thinking anything different! I missed the creaminess of mac n' cheese SAUCE. I will make sheet mac n' cheese again, but I will melt cheddar into a bechamel and add a crumb topping. Not even sure why I thought I needed a recipe for this, lol!
Best tip was undercooking the pasta by 2 minutes.
Best tip was undercooking the pasta by 2 minutes.
Tanya
November 18, 2021
Eating leftovers today. The word coming to mind is "one-note." And I already added broccoli and a seasoned crumb/nut blend to the top.
Darian
March 15, 2020
Really really good! My daughter thought it needed something, and threw some chili-garlic sauce on it, which I thought was pretty genius. Add some scallions and I think it would be even better.
Alexandra S.
November 18, 2019
Amanda! My mother-in-law just texted me a photo of her jumbled recipe folder and the message “where’s the Mac and cheese recipe??” For the last two years this recipe has replaced the mashed potatoes at our Georgia Thanksgiving. Everyone’s in love with it. 💕🦃
Amanda H.
November 18, 2019
So glad to hear this! Also, I bet your dinner is *excellent* -- happy Thanksgiving!
Jalesa S.
November 16, 2018
I'm making this tomorrow for my boyfriend's sisters thanksgiving dinner. I read the reviews and seen alot of people mention putting parchment paper down to prevent the hassle of scrubbing the pan. Would I need to butter the parchment paper so the mac and cheese didn't stick to the paper?
Amanda H.
November 16, 2018
You don't need to butter the parchment but if you don't, then you would lose out on the flavor/richness that the butter contributes. So I recommend keeping it! :)
CanadianCook
November 7, 2018
Okay, I realize I’m reeeaaalllyyy late to the party but I created an account just so I could comment on how delicious and simple this recipe is. Made it for my crew tonight along with a green salad (so we could feel better about all.that.cheese.) and everyone raved. This will definitely be my go to mac and cheese from now on!
CanadianCook
November 7, 2018
I also made it with gluten free Barilla elbows and a mix of various cheeses I had in the fridge including a double smoked Canadian cheddar. So so good...
greg T.
November 7, 2018
It’s super good out of the oven and the least reheatable Mac n cheese I’ve ever made.
Dawn P.
March 9, 2017
Approximately how many cups is 12oz of grated cheese? Thanks!
Maeve R.
March 9, 2017
I measured it and I got 31/4 cups grated cheddar cheese from 12oz. I didn't press it in, I just made sure to fill in all the empty space. Hope that's helpful. Happy cooking!👍🏻
Maeve R.
March 9, 2017
Okay, I made a mistake. DawnPng Shell it's 3 1/3 cups equals 12oz cheese. Some people get 3 cups, but I think they pressed it in.
greg T.
March 8, 2017
I am a firm believer that the Mac n Cheese recipe on the back of the Creamette box is still the best Mac n Cheese recipe in the world (I've made 25 different ones over the years to see if it is improvable.. it is not.) As the world's biggest Mac/Cheese snob I saw this and knew I had to make it... here is how adaptable it is. I used 2 percent milk instead of whole. I ran out of Sharp cheddar so I threw in some fairly empty bags of preshedded in the fridge of Jalapeño Jack and Colby to get to 12 ounces. I did shred my own Extra Sharp cheddar but I thought having 12 ounces of two similar cheeses was kinda dumb. Why not a fun 2nd cheese? Anyway also threw in some super finely 4 day old bacon slices from the fridge and a tiny bit of onion. Cooked for 15 minutes.
It's honestly the 2nd/3rd mac n cheese I've ever had. It's glorious. I have all sorts of adds next time (chicken, jalapeños). I think parchment while normally great would not help this recipe. Plus it's dead simple, super fast.. oh and I used GLUTEN FREE pasta. Didn't matter, that high heat and browning on the top is the winner. Heck, Broccoli diced fine in here would be great too... this summer I'll make it every 2 weeks and manipulate it. Oh, I used hot sauce instead of cayenne also. Honestly, I can't stop eating it. Or typing about it.. wait, what about Chorizo?? Great recipe Food52!!
It's honestly the 2nd/3rd mac n cheese I've ever had. It's glorious. I have all sorts of adds next time (chicken, jalapeños). I think parchment while normally great would not help this recipe. Plus it's dead simple, super fast.. oh and I used GLUTEN FREE pasta. Didn't matter, that high heat and browning on the top is the winner. Heck, Broccoli diced fine in here would be great too... this summer I'll make it every 2 weeks and manipulate it. Oh, I used hot sauce instead of cayenne also. Honestly, I can't stop eating it. Or typing about it.. wait, what about Chorizo?? Great recipe Food52!!
greg T.
March 8, 2017
I hate that you can't edit comments here.. I meant its the 2nd/3rd BEST mac n cheese I've ever had.
Maeve R.
March 1, 2017
Okay, this is what I'm talking about, good food done in a minimal amount of time. So, in my house I'm the msc@cheese queen. I was baking it wrong until my daughter told me it was, too thick. Dihann suggested that I put a thin layer in the pan to make it crisper, and it turned out to be a brilliant idea that everyone loved. Please try this recipe and you'll never go back to the thick m@c.
Lauren R.
February 9, 2017
If crispy is an issue, don't make it ... this is "baked" mac n cheese so of course it will be crunchy and chewy!
Nancyrocks
October 18, 2016
Mines turned out sooo gross!! I used the "shell" pasta and that was probably my mistake. I threw the whole thing away :/ wanted to love it so bad!!
Amanda H.
October 19, 2016
Hi Nancyrocks -- would love to better understand what was gross about it. Did the cheese not melt properly, or did you feel there wasn't enough pasta?
Kelley B.
April 8, 2016
for everyone who's made this: do you really feel like it only serves 6? I want to make this as the base for a mac & cheese bar for roughly 12 people. if served with a big salad, would this amount suffice or should I up the measurements? thanks!
Mary C.
March 27, 2016
Okay. This is totally worth it. Don't pay any mind to the pools of cheese grease on the bottom of the pan if you're worried about fat/caloric intake. This really does live up to its description: each serving has that special crunchy, gooey texture that only four corners of traditional mac and cheese gives you. Brilliant!!
Catherine D.
March 27, 2016
I made it last night and it turned out excellent. It's the abundant proportion of cheese to pasta ratio that makes it so good, and of course the delicious crispy golden top. I'll be making it again.
ELCookie
November 22, 2015
Believe it or not, my son a college sophomore, sent me a video of you making this and asked that I make it for Thanksgiving. Only problem we travel out of state leaving Weds for dinner Thurs. Can I make it ahead and reheat? Thanks!
Amanda H.
November 30, 2015
I'm sorry for the delay -- I hope it worked out. You can make it ahead; when you reheat it, splash a little milk over the top before putting it in the oven to warm up.
ELCookie
November 30, 2015
Decided to bring all the ingredients and made it on Thursday. It was a HUGE hit! Even the older generation doubters who stick to tradition and do not like change, had seconds. Thank you for the recipe. PS: Added a dollop of dijon mustard that enhanced the flavors.
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