If you like the crispy crunchy layer on top of baked mac & cheese … this one's for YOU!
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Extra-Crunchy Sheet-Pan Mac and Cheese
DISH THANKS TO FOOD NETWORK KITCHEN
Level: Easy
Total: 40 min
Active: 25 minutes
Yield: 8 to 10 portions

Ingredients

Kosher salt
1 pound elbow macaroni
2 cups half-and-half
8 ounces cream cheese, at space temperature level
2 cups shredded sharp Cheddar
2 cups shredded Monterey Jack cheese
1 tablespoon Dijon mustard
1 teaspoon hot sauce, or more to taste
2 cups panko breadcrumbs
6 tablespoons unsalted butter, melted

Directions

Unique equipment: an 18-by-13-inch sheet pan

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 instructions till al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.

Heat the half-and-half, cream cheese, and scheduled pasta water in a big pot over medium heat, stirring up until the cream cheese is completely melted and the mix simply pertains to a simmer. Eliminate from heat and include the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, blending till the cheeses are melted and the sauce is smooth.

Include the macaroni to the pot and stir to integrate. (It will look extremely loose, but the pasta will take in a few of the sauce as it bakes.) Season to taste with salt if preferred. 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 till the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

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Extra-Crunchy Sheet-Pan Mac and Cheese|Food Network

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