Sheet Pan Macaroni And Cheese Recipes

Steps:

• Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
• Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
• In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
• Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
• Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
• Remove from the oven, then garnish with the basil and serve.

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
• Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
• Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
• Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
• Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
• Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
• Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
• Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

Steps:

• Heat oven to 375°F.
• Beat cream cheese and cream in large bowl with mixer until blended. Add milks, water and dry seasonings; mix well. Stir in shredded cheese and macaroni.
• Spoon onto 18x12-inch rimmed baking sheet sprayed with cooking spray; spread to evenly cover bottom of pan. Cover.
• Bake 25 min. Meanwhile, combine bread crumbs and Parmesan.
• Sprinkle bread crumb mixture over macaroni mixture. Bake, uncovered, 20 to 25 min. or until macaroni is tender and top is lightly browned, increasing the oven temperature to 425°F after 10 min.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
• Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
• Bake in the preheated oven until bubbling, 15 to 20 minutes.

Steps:

• Preheat oven to 325°F; grease 13 x 9 inch baking dish and set aside.
• Prepare Macaroni and Cheese according to box directions.
• Stir eggs thoroughly into Mac and Cheese.
• Pour mixture into 13 x 9 inch baking dish.
• Bake for 15 minutes.
• Remove from oven. Spread pizza sauce over Mac and Cheese.
• Cover with as much or as little pepperoni as you like.
• Cover with Mozzarella cheese.
• Bake for additional 15 - 20 minutes or until cheese is melted.
• Let cool for at least 5 minutes before serving. Enjoy!

Steps:

• Preheat oven to 450 degrees. In a large pot, combine the milk, cream cheese and Velveeta over medium heat. Stir until cheeses are melted and mixture starts to simmer, then whisk in 2 cups shredded monterey jack cheese and 2 cups shredded cheddar cheese until melted.
• Fold the macaroni and marinara sauce into the cheese sauce to combine completely and season to taste with salt and pepper. Spread onto a baking sheet and top with remaining 1 cup shredded monterey jack cheese, 1 cup cheddar cheese, onions, red and green peppers and pepperoni.
• In a medium bowl, stir to combine panko, olive oil, Italian seasoning, salt and pepper. Sprinkle over macaroni and cheese, then bake until top is crisp and cheese is melted, about 15-20 minutes.

Steps:

• Pre-heat oven to 350°F.
• Grease a baking dish with 1-tablespoon butter and set aside.
• Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
• In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
• Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
• Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
• Fold in crème fraiche and fresh herbs.
• Remove from heat and discard bay leaf.
• Season with fine sea salt and white pepper to taste.
• Combine macaroni and cheese sauce into prepared baking dish.
• Scatter seasoned bread crumbs over top.
• Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.

Steps:

• Cook macaroni according to package directions; drain. In a bowl, beat the eggs; stir in cheddar cheese and macaroni. Spread onto a greased 14 inch pizza pan. Bake at 375°F for 15 minutes.
• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add pizza sauce; mix well.
• Spread over macaroni crust. Sprinkle with mushrooms, pepperoni and Mexican cheese.
• Bake for 15-20 minutes or until the cheese is melted.
• Let stand for 5-10 minutes before slicing. Yield: 6-8 servings.
• Country Woman.

Steps:

• Preheat oven to 350 degrees.
• In a pan cook butter, salt, pepper and flour and stir until smooth.
• Remove from heat add milk, return to heat and bring to a boil.
• Boil 1 minute.
• Remove from heat and add cheese, stir until melted.
• Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.