Hamdi Saidani This Pioneer Woman Sheet Pan Mac and Cheese is a crispy and cheesy recipe, which is made with a blend of Cheddar, Gruyere, and Velveeta. It’s the ultimate side dish for maximizing the crispy, cheesy topping, ready in about 45 minutes.
Pioneer Woman Sheet Pan Mac and Cheese Ingredients
- 1 pound macaroni, cooked according to package instructions
- Two 12-ounce cans evaporated milk
- 1 cup cubed processed cheese, such as Velveeta
- 2 1/2 cups grated Cheddar
- 2 1/2 cups grated Gruyere
- 1 cup grated Parmesan
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce
- Kosher salt
- Nonstick cooking spray, for the pan
- Fresh basil leaves, to garnish
How To Make Pioneer Woman Sheet Pan Mac and Cheese
- Preheat the Pan: Preheat the oven to 425°F. Place a half-sheet pan directly in the oven to get it very hot.
- Make the Cheese Sauce: In a large saucepan over medium heat, add the evaporated milk, cubed Velveeta, 1 cup of the Cheddar, and 1 cup of the Gruyere. Add the dry mustard, hot sauce, and a pinch of salt. Whisk continuously for 2 to 3 minutes, until the cheeses are completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir to coat and combine everything well.
- Assemble and Bake: In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups of Cheddar and 1 1/2 cups of Gruyere. Carefully remove the hot sheet pan from the oven and spray it with non-stick cooking spray. Pour the mac and cheese from the saucepan onto the hot sheet pan and spread it into an even layer.
- Top and Bake: Sprinkle the cheese mixture evenly over the top. Bake for 15 to 20 minutes, until the cheese topping is fully melted and the mixture is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately.
Recipe Tips
- How to get a crispy bottom crust? The most important secret to this recipe is to preheat the sheet pan in the oven until it is scorching hot before you add the mac and cheese. This instantly starts to fry the bottom layer, creating a fantastic crispy texture.
- Why use Velveeta in the sauce? Velveeta contains sodium citrate, an emulsifier that is the secret to an ultra-creamy, smooth cheese sauce that will never break or become grainy. It guarantees a perfect texture.
- Can I make this ahead of time? This dish is at its best when served fresh for maximum crispiness. If you must prep ahead, you can make the cheese sauce and cook the pasta separately. Store them in the fridge, then gently reheat the sauce with a splash of milk, stir in the pasta, and proceed with the baking step.
- What’s the best way to get a great cheese pull? For the best, gooiest, and most flavorful result, always shred your own Cheddar and Gruyere cheeses from a block. Pre-shredded cheeses are coated in starches that can make the final dish less creamy.
What To Serve With Sheet Pan Mac and Cheese
This is the ultimate comfort food side dish, and its sheet pan form makes it perfect for serving a crowd. It pairs perfectly with:
- Crispy Fried Chicken
- BBQ Pulled Pork or Ribs
- A simple meatloaf
- A crisp green salad to cut through the richness
How To Store Sheet Pan Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat slices on a baking sheet in a 375°F oven for 10-15 minutes to help re-crisp the top and bottom.
Sheet Pan Mac and Cheese Nutrition Facts
- Serving: 1/12th of recipe
- Calories: 680 kcal
- Carbohydrates: 55g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 1350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my sauce grainy?
A grainy sauce is almost always from using pre-shredded cheeses. The Velveeta in this recipe is designed to prevent this, but for the best guarantee of a smooth sauce, shred your own cheese from blocks of Cheddar and Gruyere.
Can I use a different pasta?
Yes, absolutely. Any short, sturdy pasta shape will work well. Shells, cavatappi, or penne are all great choices that will hold onto the creamy sauce.
Is this recipe spicy?
No. The small amount of hot sauce adds a subtle tang and depth of flavor, not a noticeable heat. You can add more if you’d like a spicier kick.
Try More Pioneer Woman Recipes:
- Pioneer Woman Fancy Mac and Cheese Recipe
- Pioneer Woman Butternut Squash Mac and Cheese Recipe
- Pioneer Woman Chili Mac and Cheese Recipe
Pioneer Woman Sheet Pan Mac and Cheese Recipe
Description
The ultimate baked mac and cheese for lovers of the crispy, cheesy topping, this easy sheet pan method maximizes the golden-brown crust on both the top and the bottom.
Ingredients
Instructions
- Preheat the oven to 425°F and place a half-sheet pan inside to heat up.
- In a saucepan, whisk together the evaporated milk, Velveeta, 1 cup of Cheddar, and 1 cup of Gruyere with the seasonings until you have a smooth sauce.
- Stir the cooked pasta into the cheese sauce.
- In a separate bowl, toss the remaining Cheddar, Gruyere, and the Parmesan cheese together.
- Carefully remove the hot sheet pan from the oven, spray it with cooking spray, and immediately pour the mac and cheese onto it in an even layer.
- Sprinkle the cheese topping evenly over the top.
- Bake for 15 to 20 minutes, until the topping is melted, bubbly, and golden brown.
Notes
- u003cliu003eThe most important tip for this recipe is to preheat the sheet pan in the hot oven; this is the secret to getting a crispy bottom crust.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce that will not break, it is essential to use the Velveeta and to shred your own other cheeses.u003c/liu003eu003cliu003eDon’t overcook the pasta on the stovetop; it should be cooked to al dente as it will continue to cook slightly in the oven.u003c/liu003eu003cliu003eThis method is designed to maximize the crispy-to-creamy ratio, making every bite perfect.u003c/liu003e
Pioneer Woman Sheet Pan Mac and Cheese Recipe
