Graduations, Showers, Memorial Day – So many reasons to party this month! Check out this recipe for Sheet Pan Mac n Cheese, perfect for serving a crowd. I love the crispy topping, plus the sneaky veggies can make you feel better about all the cheesy goodness.
Ingredients:
1# macaroni, cooked and drained with 1.5 cups reserved cooking water
1 cup fatty milk (cream, half n half, whole milk)
1 cup vegetable purée (butternut squash, carrot, cauliflower)
8 oz cream cheese, softened
8 oz freshly shredded cheddar
8 oz freshly shredded white cheese (mozz, fontina, jack)
1 T. Dijon mustard
1 tsp. hot sauce (opt)
2 cups Panko bread crumbs
1 cup freshly shredded Parmesan
3 T. melted butter
Directions:
Grease a half sheet pan (11x17) and preheat oven to 375. Cook pasta and reserve 1.5 cups pasta water before draining. Combine pasta water, cream cheese, milk, puree, cheddar, and mozzarella in a sauce pan. Heat to melt and add mustard and hot sauce. When smooth, add cooked pasta. Pour into pan and spread evenly. In medium bowl, combine bread crumbs, Parmesan and melted butter. Sprinkle evenly over pasta. Bake for 20-25 minutes until bubbly and golden brown. Enjoy!