Save A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.
I love serving this sheet pan mac and cheese for family dinners because it combines ease of cooking with crowd-pleasing rich flavors.
Ingredients
- Pasta: 1 pound (450 g) elbow macaroni
- Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
- Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm).
- Cook Pasta:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven). Drain and set aside.
- Make Roux:
- In a large saucepan melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until bubbling but not browned.
- Add Milk and Cream:
- Gradually whisk in the milk and cream. Simmer stirring frequently until thickened (about 5 minutes).
- Season Sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add Cheese:
- Remove from heat and add cheddar, Gruyère, and Parmesan cheeses stirring until melted and smooth.
- Combine Pasta and Sauce:
- Add the drained pasta to the cheese sauce and mix well to coat evenly.
- Spread Mixture:
- Spread the mac and cheese mixture evenly on the prepared sheet pan.
- Cook Bacon:
- For the bacon crumble cook the bacon in a skillet over medium heat until crispy. Drain on paper towels crumble and set aside.
- Mix Crumble:
- In a bowl mix panko breadcrumbs with melted butter. Stir in crumbled bacon and parsley.
- Top Mac and Cheese:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese.
- Bake:
- Bake in the preheated oven for 18–22 minutes or until bubbly and golden brown on top.
- Rest:
- Let rest for 5 minutes before serving.
Save Making this dish always brings my family together around the dinner table sharing stories and laughter.
Substitutions
You can substitute smoked gouda or Monterey Jack for a different cheese flavor or omit bacon for a vegetarian option adding sautéed mushrooms or roasted broccoli to the crumble.
Serving Suggestions
Serve with a simple green salad to balance the richness and pair with a lightly oaked Chardonnay or pale ale for a perfect meal.
Storage Tips
Store leftovers covered in the refrigerator up to 3 days and reheat in the oven to maintain crispiness.
Save This sheet pan mac and cheese with bacon crumble is guaranteed to be a family favorite with its perfect balance of creamy cheese and crunchy topping.
Recipe FAQ
- → What cheese blend is used for the sauce?
The sauce combines sharp cheddar, Gruyère, and Parmesan cheeses for a rich, layered flavor.
- → How do you achieve crispy edges on the mac and cheese?
Baking the dish on a greased rimmed sheet pan allows more surface area to crisp up during baking.
- → Can the bacon crumble be substituted?
Yes, you can replace bacon crumble with sautéed mushrooms or roasted broccoli for a vegetarian option.
- → What spices enhance the cheese sauce?
Dijon mustard, smoked paprika, garlic powder, and onion powder add depth and subtle heat to the sauce.
- → How long should it be baked?
Bake for 18–22 minutes at 425°F until the topping is golden and the cheese sauce is bubbly.
- → Any serving suggestions?
Pair with a green salad to balance richness, or enjoy alongside a lightly oaked Chardonnay or pale ale.