This Hack For Making Mac 'N' Cheese In Half The Time With Double The Crispy Edges Is My New Thanksgiving Go-To
Sheet pan mac 'n' cheese may just save your holiday sanity.
From viral baked feta pasta to cowboy caviar, the internet has a habit of taking everyday comfort foods and turning them into wildly popular cult classics. And lately? It's all about that golden sheet pan mac 'n' cheese.
I've seen this method everywhere (TikTok, Reddit, YouTube), each promising crispy edges, creamy centers, and stress-free hosting. With Thanksgiving around the corner, I found myself growing increasingly curious about this cheesy dish. Could it be that a baked mac 'n' cheese that requires less oven time and frees up space during the mad holiday dash is too good to be true?
After some research and scrolling, I stumbled upon Chungah Rhee of Damn Delicious, whose sheet pan mac 'n' cheese recipe has been praised across the internet. I followed her formula with just a few minor tweaks: I swapped paprika for one teaspoon of harissa spice for a more aromatic flavor; I opted for whole grain Dijon for a little extra texture; and I cooked my pasta for one minute less than the box directions suggested to keep it from getting mushy.
The verdict? One creamy, tangy, blissful bite later, and I was already texting my mom to say there will be a new dish at the Thanksgiving table this year.
The ingredients:
STEP 1: In a pot of salted boiling water, cook the elbow macaroni according to package instructions. I cooked it for a minute less, because I didn’t want it to get mushy in the oven. Drain and set aside. I like giving it a quick toss to prevent sticking.
STEP 2: Preheat your oven to broil on high and position a rack about six inches from the heat. Grease a sheet pan with nonstick spray (I used coconut oil spray and it worked perfectly). In a large skillet, melt the butter over medium-high heat. Once melted, add the garlic and shallot and cook until fragrant, about two minutes.
STEP 3: Sprinkle in the flour and harissa (or paprika), whisking until everything becomes lightly browned. This should only take about a minute.
STEP 4: Slowly add in the milk, heavy cream, and Dijon mustard (you can combine all of these ahead of time in a measuring cup to keep things easier). Keep whisking until the sauce thickens slightly, about three to four minutes. If it gets too thick, Chungah recommends a splash more milk. Season with salt and pepper.
STEP 5: Remove the skillet from the heat and stir in 2 ½ cups of cheddar plus all of the Parmesan until melted.
Fold in the cooked pasta until fully coated in the creamy sauce. Taste and adjust seasoning if needed.
STEP 6: Pour the mac 'n' cheese into your greased sheet pan and spread it into an even layer.
STEP 7: In a small bowl, toss the panko with the remaining 2 cups of cheddar to make the crunchy topping.
STEP 8: Scatter the cheesy panko mixture evenly over the sheet pan. Broil for five to six minutes until everything is bubbling, crisp, and golden. Make sure to keep your eye on it or set a timer.
STEP 9: Cut a square, serve using a spatula, and enjoy that mac 'n' cheese magic!
This recipe is truly sensational. At first, I questioned whether moving it from the cast-iron skillet to a sheet pan was really necessary…but after diving in, I realized that’s exactly the point. With all that extra surface area, you get way more of the good stuff: those crispy edges, that golden panko-cheddar topping, and a perfectly creamy center underneath. It also makes serving a crowd fun, and each little square of mac 'n' cheese holds together beautifully.
After some additional pondering with my husband, here’s how we’ll be serving this at our family’s Thanksgiving this year: As a mini mac 'n' cheese bar so everyone can dress up their plate however they like.
Our ideas thus far (drop a comment if you have more!):
— Candied bacon crumbles
— Fresh chives, basil, or parsley
— Hot honey drizzle
— Hot sauce
— Chili flakes
— Crumbled Ritz crackers
— Extra Parmesan (aka, “snow” as the kids’ table calls it)
I’m also doubling the recipe on two sheet pans to keep everyone full and happy. The leftovers reheat like a dream, and they also taste shockingly good cold. Have you tried sheet pan mac yet? Will it be on your holiday table? Drop your tips, twists, and cheesy secrets in the comments! If you want the original version that inspired this one, don't forget to check out Chungah Rhee’s recipe on Damn Delicious.
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