Make Ahead
Baking Sheet Macaroni and Cheese
Popular on Food52
108 Reviews
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.
Monica C.
November 21, 2015
I LOVE this! I'll do it with cheddar and grated parmesan. I didn't think before to add fresh milk. I used always béchamel sauce but, in this way, it will be more light. Thank you!
ojailyn
November 10, 2015
This looks yummy but is it kid friendly? I was thinking adding to Thanksgiving I have 3 small children (ages 2,3, & 6). (10 adults) Thoughts?
bethL
November 10, 2015
While you would think it's kid friendly, because why wouldn't it be. Sadly my son asked for the one in "the box" instead. However, the adults LOVED it. I reheated it the second day when we had some friends over, and accidentally over heated it, so it became extra extra crunchy. I served it sort of like popcorn and that was a hit too. If your serving for Thanksgiving, don't worry too much what the 2, 3, and 6 year olds think. From experience, likely they won't eat much anyway. They'll probably like plain noodles with butter.
Lea
March 27, 2016
I'd bet kids would like it better without the crunchy noodles. I am a mac n cheese junkie and the thought of crunchy noodles is despicable to me....
bethL
February 9, 2017
You know how picky they can be. Not always rational. There were definitely creamy parts of mine. So crunchy wasn't the issue. I find if he hasn't had it b4 he is unlikely to like something different. When he says he doesn't like things I tell him he loved it in the past. (Shhh) his liking it will not stop me from making it.
Nancy B.
November 4, 2015
I got inspired by my baking sheet mac and cheese leftovers to craft a yummy Muffin Top Mac and Cheese BLT. The crispy sheets of Mac n Cheese peeled perfectly away from the tray in nice flat layers, so I heated leftover slabs gently and filled with crispy hickory smoked bakon (one slice), some plum tomato slices, tender young lettuce and a dab of mayo. I can see this becoming "a thing" like ramen burgers. Fillings are only limited by imagination.
And the beauty part. Nothing gets wasted. Those little crumbly bits of mac and cheese that come off the sheets can be tossed in a BLT salad with crumpled bacon, chopped tomatoes, lettuce leaves and a little dollop of mayo on top. I took two beautiful pictures of my creations, and I can't figure out how to put them in here (tried to post it on Food52 FB but I don't see it on the site, which is probably moderated). Anyway, I encourage you to give this a try!
And the beauty part. Nothing gets wasted. Those little crumbly bits of mac and cheese that come off the sheets can be tossed in a BLT salad with crumpled bacon, chopped tomatoes, lettuce leaves and a little dollop of mayo on top. I took two beautiful pictures of my creations, and I can't figure out how to put them in here (tried to post it on Food52 FB but I don't see it on the site, which is probably moderated). Anyway, I encourage you to give this a try!
lovinangels
October 31, 2015
I just made this. Of course, being me, I couldn't leave it alone...I switched out the milk for cream, added in garlic powder, onion powder, fresh cracked pepper, and made a crumb topping, because I have to have crumbs on my mac and cheese. It was to. die. for. Crushed ritz crackers would work really, really well, too. I also used a couple of dashes of hot sauce instead of cayenne. That's never a big deal, and a couple of extra tablespoons of liquid because I'm at a high altitude. It's so freaking easy and good. You definitely don't need to make a sauce.
Laura415
October 30, 2015
I think with a few tweaks this will be great! I might still make a Mornay sauce to deal with the cheese melting funny at that high temperature. I will line the pan with parchment to keep the burned pan to a minimum. Top with cheese. Then top with buttery bread crumbs in the last 10 minutes or so. I imagine my boyfriend and I just eating it directly out of the pan.
Catherine D.
April 8, 2016
I think that you are spot on with how you would improve this recipe. I'll try it your way next time. I made the recipe as stated and it was good, but a Mornay sauce and bread crumbs would be even better. Thank you.
Dawn P.
October 30, 2015
I can't wait to make this! Does anyone know how many cups equals 12 ounces of shredded cheese?
Carol
December 27, 2015
An 8 oz. Pkg of preshedded cheese has 2 cups in it. So 12 oz. Would be 3 cups. 12 oz. Of liquid measures 1 1/2 cups. Also a tip...buy the block of cheese and shred it. The preshredded has a preservative in it to keep it separated and the block melts so much smoother.
Diane
September 16, 2014
Does anyone have any thoughts or suggestions about how to work in some greens? Could I steam or sauté something,mcut very fine and just mix in, or will it then burn during baking? Thanks for any ideas.
Tanya
November 17, 2021
I just tossed chopped broccoli in with the pasta about 1 minute before draining.
Allison T.
July 28, 2014
Looks delicious! I love mac and cheese, I am always looking for new recipe. I wonder how this dish would hold up after being frozen? I like to freeze my mac and cheese so I can pull it out when ever I have a taste for it.
www.lashesanddashes.com
www.lashesanddashes.com
Amanda H.
July 28, 2014
I haven't tried freezing it but I would think, given the ingredients, that it would survive freezing without a problem.
Eva P.
April 4, 2014
I'm a big fan of mozzarella cheese. Would it be ok to use in replace of the sharp cheddar?
robin L.
March 9, 2014
sounds and looks good, but i'm a bit hesitant to try the recipe, based on the photo included here (i.e. how burned/blackened the pan gets??)...
Amanda H.
March 9, 2014
You can line the pan with foil if you're concerned. If the macaroni and cheese mixture fills the pan, you shouldn't have a problem with burning (I just used the wrong size pan...)
JulieBakes
March 5, 2014
I can't wait to try this out! The crunchy top of homemade mac n' cheese is definitely the best part -- and this way no one has to fight over the crunchy parts!
mvangraaf
December 17, 2013
Have now made this twice. It's delicious and quite forgiving! Toss pasta with as much or as little of most any cheese you have. Accidentally use skim milk. Still wonderful. Added granulated garlic and smoked red pepper. Topped with Trader Joe's fried onions. Goes great with chardonnay!
DL
November 20, 2013
I have printed down several recipes and look forward to trying them; meanwhile it would be super helpful if you post nutritional content data for those of us on special restricted diets.
witloof
October 27, 2013
This is one of those brilliant, forehead smacking "Why didn't I think of that????!" ideas. I'm going to try this with the addition of some onions caramelized in butter, which I love in spaetzle.
Amanda H.
November 9, 2013
Haha -- it has made me wonder what else I can spread in a baking sheet...
Kylie H.
October 22, 2013
My grandma (side note: I think being a grandma kind of automatically makes you a mac n' cheese expert) has always done her macaroni similar to then. Except it isn't quite this thin...I'm thinking I NEED to try this. I'm all about the crispy, crunchy noodles+cheese combo!
Kelly H.
March 8, 2013
Totally satisfied my hankerin' for my favorite comfort food, Mac N Cheese!
I used a stainless steel hotel pan, all the browned cheese just slid off when I scooped it up.
I followed the recipe with a couple of additions, 12 oz sharp cheddar, 16 oz very sharp cheddar, one can of plain artichoke hearts quartered, one container of silken tofu crumbled by hand and tossed with everything else by hand in the pan. Drizzled 2/3 cup of half and half over pan, topped with two cups of extra sharp cheese, sprinkled Spanish Paprika on top, baked 15 minutes on 475*. Best thing I've eaten in a LONG time!
Thanks Amanda!
I used a stainless steel hotel pan, all the browned cheese just slid off when I scooped it up.
I followed the recipe with a couple of additions, 12 oz sharp cheddar, 16 oz very sharp cheddar, one can of plain artichoke hearts quartered, one container of silken tofu crumbled by hand and tossed with everything else by hand in the pan. Drizzled 2/3 cup of half and half over pan, topped with two cups of extra sharp cheese, sprinkled Spanish Paprika on top, baked 15 minutes on 475*. Best thing I've eaten in a LONG time!
Thanks Amanda!
cratecooking
February 5, 2013
Amanda this is genius! It makes for a quick and easy mac and cheese. A must-cook for anyone who likes the crunchy part of a mac and cheese!
belindajk
December 8, 2012
This looks great but my suggestion to those of you who are looking for crunch is to eat a side salad with the mac n' cheese, some broccoli slaw, say, or some lightly steamed (stiil-somewhat crunchy) veggies to round things out texture-wise as well as nutritionally. Veggies add a whole dimension to this otherwise mostly soft and creamy comfort food.
GordonW
January 7, 2013
I love a good crunchy salad with mac n' cheese...preferably something on the vinegary side where the dressing starts mixing with the pasta.
belindajk
November 5, 2013
Some of us actually do enjoy mac n' cheese with side of veggies or a salad. They add variegated flavor and texture and we can feel better about indulging our guilty pleasures. We all have our own taste and preferences; that's what makes life (and food!) interesting.
mamacita'skitchen
November 18, 2012
i did dust the top with homemade, crushed garlicy bread crumbs, and didn't use parchment paper and it was still wonderfu. It sure extends a lb of pasta for my family.
who all loved its crispy, crunchy top and bottom. Great idea and no need for bechamel. A novel, and superior mac-n-cheese!
who all loved its crispy, crunchy top and bottom. Great idea and no need for bechamel. A novel, and superior mac-n-cheese!
greenoma
November 10, 2011
Good recipe for a quick Mac and cheese. Agreed that the Parmesan helps to ad se more saltiness to this dish. Didn't do the parchment paper but learned a voluble lesson. Will definitely make again.
dinam
October 24, 2011
Made this tonight, yum! Added some parmesan and Pablo to the top as wellnforbadded crunch. And parchment paper to the bottom of the pan. Still has a nice crunch. Great recipe, this is a keeper. Thanks.
wizarddrummer
October 15, 2011
Hi Amanda,
Nice recipe caught this as part of Yahoo's page with Martha Stewart's Mac & Cheese along with some high praise for you!
"... You've got to have a béchamel -- which is really just milk, thickened with flour.
Skip it and the cheese inevitably toughens and the grease breaks free. (A notable exception: Amanda Hesser's truly genius baking sheet mac and cheese, which cooks quickly enough not to destroy the impromptu cheese sauce.)"
Currently live in Mexico so Sharp Cheddar is hard to come by so I can't try it straght away.
The first question that comes to my mind is why can't you use a silicone baking mat to get rid of the burnt bottom? Or is the burnt bottom something you want.
Perhaps you could give it a try and let us know. I'll try to find some cheeses in the next month or so when I can travel to a larger market.
I like the idea of not using flour.
Nice recipe caught this as part of Yahoo's page with Martha Stewart's Mac & Cheese along with some high praise for you!
"... You've got to have a béchamel -- which is really just milk, thickened with flour.
Skip it and the cheese inevitably toughens and the grease breaks free. (A notable exception: Amanda Hesser's truly genius baking sheet mac and cheese, which cooks quickly enough not to destroy the impromptu cheese sauce.)"
Currently live in Mexico so Sharp Cheddar is hard to come by so I can't try it straght away.
The first question that comes to my mind is why can't you use a silicone baking mat to get rid of the burnt bottom? Or is the burnt bottom something you want.
Perhaps you could give it a try and let us know. I'll try to find some cheeses in the next month or so when I can travel to a larger market.
I like the idea of not using flour.
Amanda H.
October 15, 2011
Thanks for your comment! You could definitely use a silicone baking mat. Not sure if it will prevent the burning but will make the clean up easier. You want some browning but not too much burning.
thegirlkyle
July 26, 2011
Hi Amanda! I caught your recipe a couple weeks ago on the homepage of this site and you totally get the importance of mac-n-cheese. The balance of cheese, crunch and flavor! I combined your two recipes together and I'm looking forward to adapting a little further... Amazing recipe! YUM :)
Kyle
http://thegirlkyle.com/2011/07/25/if-im-cooking-then-were-in-trouble/
Kyle
http://thegirlkyle.com/2011/07/25/if-im-cooking-then-were-in-trouble/
seabirdskitchen
May 20, 2011
I normally make a bechamel for my mac and cheese. Any thoughts on how that might work here?
Amanda H.
May 20, 2011
I'd try it -- just spread your normal mac and cheese mixture on a baking sheet. Let me know how it turns out.
Anitalectric
March 6, 2011
what a great idea for a recipe. This just gave me an idea for mashed potatoes with a crispy top. My favorite part of mashed potatoes is when you spread it in a casserole dish and put it in the oven so the top gets browned and crispy!
boulangere
March 5, 2011
Lilygibbs, thank you so much for asking your question, or I'd perhaps never stumbled across this wonderful-looking recipe!
bonnie59
March 30, 2010
Hi Amanda,
I made this for supper tonight but I think I goofed with the amount of pasta called for in the recipe:)! The conversion from grams to pounds might have been the problem....I only used 2 cups of dried macaroni cooked for 6 minutes and it was definitely not enough to fill the baking sheet correctly. Next time I'll have to add more but it was well received by my family eventhough the baking sheet will have to be scrubbed really well to get all the cheese off the bottom....again not enough pasta I think to soak up the cheese. I thoroughly enjoy your website and hope it continues long after the 52 weeks are up!
I made this for supper tonight but I think I goofed with the amount of pasta called for in the recipe:)! The conversion from grams to pounds might have been the problem....I only used 2 cups of dried macaroni cooked for 6 minutes and it was definitely not enough to fill the baking sheet correctly. Next time I'll have to add more but it was well received by my family eventhough the baking sheet will have to be scrubbed really well to get all the cheese off the bottom....again not enough pasta I think to soak up the cheese. I thoroughly enjoy your website and hope it continues long after the 52 weeks are up!
cherrypatter
January 8, 2010
yum. that looks perfect. definitely need to try that out this week! perfect weeknight meal and mixes things up for my child who will only eat things that are white and cheesy.
shayma
January 8, 2010
Amanda- i really like this idea. i sort of feel the same way about gnocchi, which is why i cant eat it, there is no 'crunch', just pillowy-softness. i do love the addition of cayenne in your recipe.
kasia S.
October 21, 2013
I fry gnocchi all the time in olive oil, it's from a Novella Lawson recipe, it's delicious and no boiling.
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