Sheet Pan Mac and Cheese
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Sheet Pan Mac and Cheese is quick, crowd-pleasing, and ready in under 30 minutes from start to finish. Cooking it on a sheet pan makes for faster baking and easier cleanup, while still delivering the rich, cheesy goodness (and golden crust!) that everyone loves.
Table of Contents
Sheet Pan Mac and Cheese
Mac and cheese is truly my love language… and this sheet pan version speaks it fluently.
I mean, ooey-gooey cheddar, golden Gruyere, and a bubbling top layer that’s begging for a fork… what’s not to love?
You get the fast bake time of a thin layer, the creamy comfort of stovetop, and that bonus crispy cheese edge we all fight over.
Trust me, once you make mac like this, that casserole dish might start collecting dust!
Ingredient Notes and Substitutions
- Elbow Macaroni – It’s a classic shape for a reason! The nooks and bends hold onto the creamy sauce and melted cheese beautifully.
- Butter & Flour – These make a roux, which adds flavor and helps thicken the sauce. Use unsalted butter so you can season to taste.
- Whole Milk – Now is not the time to worry about low-fat options. Yes, skim milk will work if that’s all you have in the fridge, but it’s best to use whole milk for this mac and cheese sheet pan recipe.
- Heavy Cream – Creates a lusciously smooth sauce when combined with the milk. If you have the time, bring both to room temperature first.
- Salt & Pepper – A little goes a long way in seasoning this dish! Don’t forget to salt the pasta water too.
For something extra, try a pinch of nutmeg, smoked paprika, or garlic powder. Want to make it spicy? Cayenne or a dash of hot sauce is your friend! - Cheese – I’m pairing classic cheddar cheese with rich, nutty Gruyere for the most indulgent, ooey-gooey sheet pan mac and cheese.
For a similar nuttiness, substitute Fontina or Jarlsberg. Or swap the Gruyere with Monterey Jack for a milder flavor.
How to Make Mac and Cheese on a Sheet Pan
Usually sheet pan meals mean fewer dishes and less effort… but that’s not quite the case here. I just want to be up front.
The tradeoff in texture and less baking time is worth it, though!
Boil the macaroni in a pot of salted water, undercooking it slightly, then drain and set aside. Do not rinse it.
While that’s cooking, make the cheese sauce. Start with a roux, then slowly whisk in the milk and cream. You’re less likely to get lumps if they’re not straight out of the fridge.
Continue cooking the sauce until it’s thick enough to coat the back of a spoon. Remove from heat and stir in most of the shredded cheese (a handful at a time until completely melted), then season to taste.
Add the cooked pasta, stir until it’s well coated, then spread the mixture onto a greased baking sheet. Sprinkle the rest of the cheese evenly over the top before baking for 10 minutes.
I like to switch on the broiler at the end to get the top a little crispy. Pay close attention if you do so the cheese doesn’t burn!
Prep Ahead
- Shred cheese
- Bring milk and cream to room temp
After making more batches of mac and cheese than I can count, I’ve learned that balance is everything: a rich roux, a perfect ratio of cream to milk, and freshly shredded cheese for the silkiest melt.
Cooking mac and cheese on a sheet pan gives you a fast, even bake and the bonus of that golden top layer across every bite.
Gruyere adds a nutty depth that elevates this dish from kid favorite to dinner party-worthy… without a bit of fuss.
And that 1-minute-short pasta trick? It’s how you avoid mush and keep every bite perfectly al dente, even after baking.
Donna’s Pro Tips
- Grate your own cheese for the smoothest, creamiest sauce.
- Use whole milk and heavy cream: This isn’t the time for low-fat solutions.
- Broil briefly at the end for a golden, crispy cheese crust.
- Line your sheet pan with foil: It makes clean up so easy!
Serving Suggestions
Pair sheet pan mac and cheese with a fresh, green salad and any number of your TSRI favorites.
Slide another sheet pan of steak bites and veggies in the oven beforehand, or let the pasta bake while you toss bourbon BBQ chicken skewers on the grill.
And who can resist juicy pulled pork sandwiches or smoked ribs??
Make Ahead Tips
Assemble the mac and cheese on a sheet pan the day before, then cover it tightly with foil and pop it in the fridge.
Let it warm on the counter while you preheat the oven, or simply add 5-10 minutes to the bake time if it’s still cold.
Same goes if you want to freeze sheet pan macaroni and cheese. Assemble (but don’t bake), then cover and freeze for up to 3 months.
This works better with an airtight container. Since you have to thaw it overnight in the fridge anyway, you can transfer the mac and cheese to a sheet pan just before baking.
Mac and Cheese Sheet Pan FAQ
Boil the macaroni 1 minute less than al dente. It will continue cooking in the oven, so undercooking it slightly to start keeps it perfectly firm after baking.
Stir in chopped jalapeños for some heat or sautéed onions for extra savory goodness. Broccoli is good too, but be sure to chop the florets into tiny pieces.
For a heartier dish, add cooked bacon or grilled chicken.
You’ll get about 4 days out of leftovers if they’re stored in an airtight container. Know that the pasta will get more and more dry the longer it sits, so don’t wait too long!
And add a splash of milk or cream when reheating leftovers to add that moisture back in. Heat gently on the stovetop, stirring frequently until warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Mac and Cheese
Ingredients
- 1 pound dried elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon fresh ground black pepper
- 16 ounces cheddar cheese, shredded (about 4 cups)
- 8 ounces Gruyere cheese, shredded (about 2 cups)
Instructions
- Preheat the Oven: Preheat oven to 350°F. Lightly grease a large baking sheet with butter or oil and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni for 1 minute less than package directions for al dente. Drain and set aside.
- Make the Roux: In a large skillet over medium-high heat, melt butter. Whisk in flour and cook for 1 minute until bubbling and slightly golden.
- Add Milk and Cream: Reduce heat to medium-low. Slowly whisk in milk and cream. Cook for 3–4 minutes, whisking constantly, until the mixture thickens and coats the back of a spoon.
- Add Cheese and Seasoning: Remove from heat. Stir in salt, pepper, 12 ounces (3 cups) of cheddar, and 6 ounces (1½ cups) of Gruyere until melted and smooth.
- Combine with Pasta: Add cooked pasta and stir to coat thoroughly. Taste for seasoning. If it needs more salt, add it now and stir well to combine.
- Transfer and Bake: Spread mixture evenly on the prepared sheet pan. Top with the remaining 1 cup cheddar and ½ cup Gruyere. Bake for 10 minutes or until the cheese is bubbly and melted.
- Optional Broil: For a crispier top, broil for 2–3 minutes, watching closely to prevent burning.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
