SHEET PAN MAC & CHEESE
The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.
1 pound Barilla macaroni
2 cups WHOLE milk
1 tablespoon cornstarch
4 ounces cream cheese, softened to room temperature
1 tablespoon Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter, melted and cooled
FRESH ground sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon QUALITY paprika
1 teaspoon Frank’s original hot sauce
1/4 teaspoon FRESH ground nutmeg
2 cups shredded Colby Jack cheese
1 bunch green onions, thinly sliced
- Preheat oven to 425°.
- Cook macaroni al dente. Drain and return to the hot pan.
- Whisk together the milk and cornstarch until smooth.
- Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
- Pour the milk mixture over the pasta.
- Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
- Monterey cheddar cheese, stirring to combine and melting some of the cheese.
- Transfer pasta to rimmed baking sheet.
- Sprinkle Colby jack cheese over top.
- Bake 15-20 minutes until cheese is melted and edges are crispy.
- Top with sliced green onions and enjoy!
NOTES:
- I often like to use flavored cheese. This time was a green onion cheddar.
- DO NOT ADD salt!
- I often use cheese ravioli mixed in with the macaroni.
- Boursin flavored cheeses substitute well for cream cheese.