Sheet Pan Mac and Cheese

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound large elbow macaroni

4 tablespoons unsalted butter

2 cloves garlic (minced)

1 medium shallot (minced)

1/4 cup all-purpose flour

1 teaspoon paprika

2 cups whole milk

1 cup heavy cream

2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper (to taste)

4 1/2 cups shredded extra-sharp cheddar cheese

1/2 cup freshly grated Parmesan

1 cup Panko*

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.

Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

Whisk in flour and paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.

In a small bowl, combine Panko and remaining 2 cups cheddar cheese.

Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.

Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.

Serve immediately.