Sheet Pan Mac & Cheese.

This sheet pan mac and cheese is such a hit! Each bite is super creamy and cheese but complete with the crunchiest cracker topping. It’s fabulous and feeds a big crowd!

Cheese season! 

We’re right in the middle of all the cheese right now. And this sheet pan mac and cheese is so easy to make and tastes amazing. Made with four cheeses, it has a creamy sauce and the crunchiest topping. Everyone loves it! 

Side dishes are a big important part of this season. Right behind appetizers, if I do say so myself. It’s key that you get some excellent ones! 

This is by far my new favorite way to enjoy mac and cheese. I am not sure why I resisted it for so long.

I’ve been making mac and cheese in a baking dish for probably 20 years. I am not sure I will find my way back here.

This is how to do it. Exactly like this, in a giant sheet pan. 

I should also probably call it million dollar mac. There is a lot of GOOD cheese in this recipe and it’s important to use it all for the best flavor. Save it for a special occasion and everyone will be thrilled. 

Now here’s why I love this so much.

When it comes to mac and cheese, I want some of that crunchy topping with every.single.bite. Every bite counts! 

I don’t need the super creamy cheesy pasta without the texture. Give me all the crunch and even the burnt cheese too. That’s the best part. 

So with the sheet pan version, it’s easy to get the crunchy bits with every bite. That’s what counts!

My grandma was known for making mac and cheese on Christmas Eve. It would be perfect – she’d have it in the oven when we came over after church. We’d eat a huge meal and open presents and then she would go to midnight mass. I can still taste that incredible dish. 

This reminds me a lot of my four cheese mac and cheese from back in the day! Remember that one? It was such a huge favorite. 

This is similar, made with four of the best cheese flavors for mac and cheese.

We have sharp cheddar, gruyere, havarti and fontina. 

Those are some of the meltiest cheeses which result in a silky smooth cheese sauce. 

This is perfect for your holiday meal, along with my rosemary butter filet mignon, crispy citrus green bean salad, and sourdough dinner rolls. YUM. 

Sheet Pan Mac and Cheese PrintSheet Pan Mac & Cheese#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }This sheet pan mac and cheese is such a hit! Each bite is super creamy and cheese but complete with the crunchiest cracker topping. It's fabulous and feeds a big crowd!Course Side DishCuisine AmericanPrep Time 40 minutes minutesCook Time 35 minutes minutesTotal Time 1 hour hour 15 minutes minutesServings 8Author How Sweet EatsIngredients1 pound elbow or italian macaroni¼ cup butter¼ cup all-purpose flour1 ½ cups heavy cream3 cups whole milkkosher salt and pepperpinch of freshly ground nutmeg1 teaspoon dijon mustard12 ounces fontina cheese, freshly grated8 ounces havarti cheese, freshly grated8 ounces sharp cheddar cheese, freshly grated8 ounces gruyere cheese, freshly grated1 cup crushed ritz crackers½ cup seasoned bread crumbsfresh chives, for toppingInstructionsPreheat the oven to 350 degrees F. Spray a sheet pan with nonstick spray.Bring a pot of salted water to a boil and cook the pasta according to the package directions. When done, drain and spread the pasta out on the sheet pan.While the pasta cooks, start to make the cheese sauce. Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour to create a roux. Cook for 3 to 4 minutes, until the mixture is golden in color and fragrant.Slowly stream in the milk while whisking. Do this slowly so it thickens as you go. Steam in the heavy cream too.Add in a pinch of salt and pepper, the nutmeg dijon. Whisk well. Continue to cook for 5 more minutes until the sauce thickens.Reduce the heat to low. Add about three quarters of all the cheese (save the rest for the topping) - one handful at a time - stirring until each melts before adding more. This is a process but keep the heat on low and stir until the cheese melts and you have a silky sauce.Once done, pour the sauce over the pasta on the sheet pan. Mix until combined well. Top with the remaining cheeses, sprinkling all over the top.Sprinkle with the breadcrumbs. Sprinkle with the crushed crackers.Bake for 30 to 35 minutes, or until the top is golden and crunchy and the cheese is bubbly. Serve!

Cheese forever.

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