Sheet Pan/Skillet Mac and Cheese

The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!

Recipe adapted from Damn Delicious

Ingredients:

• 12 oz. gluten free large elbow macaroni
• 4 TBSP unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, minced
• 1/4 c. all-purpose flour
• 1 tsp. smoked paprika
• 2 c. whole milk
• 1 c. heavy cream
• 2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 16 oz. extra-sharp cheddar cheese, grated
• 1/2 c. freshly grated Parmesan
• 1 c. Italian Panko breadcrumbs

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
3. In a cast iron skillet, melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour and smoked 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.
5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
6. In a small bowl, combine Panko and remaining cheddar cheese.
7. Sprinkle skillet with Panko mixture.
8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
9. Serve immediately.

Print

Sheet Pan/Skillet Mac and Cheese

Recipe by RC

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 12 oz. gluten free large elbow macaroni

• 4 TBSP unsalted butter

• 2 cloves garlic, minced

• 1 medium shallot, minced

• 1/4 c. all-purpose flour

• 1 tsp. smoked paprika

• 2 c. whole milk

• 1 c. heavy cream

• 2 tsp. Dijon mustard

• Kosher salt and freshly ground black pepper, to taste

• 16 oz. extra-sharp cheddar cheese, grated

• 1/2 c. freshly grated Parmesan

• 1 c. Italian Panko breadcrumbs

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.
• In a cast iron skillet, 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 smoked 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 cheddar cheese.
• Sprinkle skillet 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.