This easy Pioneer Woman Sheet Pan Mac and Cheese is a creamy, cheesy delight perfect for a quick weeknight dinner. With a blend of melted Cheddar, Gruyere, and Parmesan, it’s simple to make and packed with flavor. Feel free to swap in your favorite cheeses or pasta for a flexible, satisfying meal everyone will love!
Ingredients Needed
- 2 (12-ounce) cans evaporated milk
- 1 cup cubed processed cheese (such as Velveeta)
- 2 1/2 cups grated Cheddar (about 10 ounces)
- 2 1/2 cups grated Gruyere (about 10 ounces)
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce
- Kosher salt, to taste
- 1 pound elbow macaroni (cooked according to package instructions)
- 1 cup grated Parmesan
- Nonstick cooking spray (for the pan)
- Fresh basil leaves (for garnish)
How To Make Sheet Pan Mac and Cheese
- Preheat the Oven: Preheat the oven to 425°F. Place a half-sheet pan in the oven to heat up.
- Make the Cheese Sauce: In a medium saucepan over medium heat, combine the evaporated milk, processed cheese, 1 cup of Cheddar, 1 cup of Gruyere, dry mustard, hot sauce, and salt. Whisk until the cheese is melted and the mixture is smooth (about 2-3 minutes).
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat the pasta evenly.
- Prepare Cheese Topping: In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups of Cheddar and 1 1/2 cups of Gruyere.
- Prepare the Sheet Pan: Carefully remove the hot sheet pan from the oven and spray it with nonstick cooking spray. Pour the macaroni and cheese mixture into the pan and spread it out evenly.
- Add the Topping: Sprinkle the prepared cheese mixture evenly over the mac and cheese.
- Bake: Bake for 15 to 20 minutes, or until the cheese topping is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves. Serve immediately and enjoy!
Recipe Tips
- Use Fresh Cheese: For the best flavor, always grate your own cheese rather than using pre-shredded. Freshly grated cheese melts smoother and gives a creamier texture.
- Watch the Baking Time: Keep an eye on the mac and cheese while it bakes. If you bake it too long, the cheese topping can burn. Aim for 15 to 20 minutes until it’s golden and bubbly.
- Don’t Overcook the Pasta: Make sure you cook the pasta just until al dente. It will continue cooking in the cheese sauce and in the oven, so you want it firm enough to hold up.
- Add More Flavor with Spices: If you like a little kick, try adding more hot sauce or a pinch of cayenne pepper to the cheese sauce. It adds a great flavor boost without overpowering the dish.
- Customize Your Cheese: Feel free to mix and match cheeses. Swap Gruyere for mozzarella or add a sharp cheese like sharp Cheddar for extra flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers sheet pan mac and cheese in an airtight container in the fridge for up to 3 days.
- Freeze: Put leftovers sheet pan mac and cheese in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge and reheat.
- Reheating: Reheat leftovers sheet pan mac and cheese in the oven for 15 minutes at 350°F , or until heated through. Cover with foil to prevent the top from getting too brown. Alternatively, you can microwave individual portions for 1–2 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 500
- Total Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 60mg
- Sodium: 810mg
- Potassium: 260mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g
More Pioneer Woman Recipes:
Pioneer Woman Sheet Pan Mac and Cheese
Description
This easy Pioneer Woman Sheet Pan Mac and Cheese is a creamy, cheesy delight perfect for a quick weeknight dinner. With a blend of melted Cheddar, Gruyere, and Parmesan, it’s simple to make and packed with flavor. Feel free to swap in your favorite cheeses or pasta for a flexible, satisfying meal everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place a half-sheet pan in the oven to heat up.
- Make the Cheese Sauce: In a medium saucepan over medium heat, combine the evaporated milk, processed cheese, 1 cup of Cheddar, 1 cup of Gruyere, dry mustard, hot sauce, and salt. Whisk until the cheese is melted and the mixture is smooth (about 2-3 minutes).
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat the pasta evenly.
- Prepare Cheese Topping: In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups of Cheddar and 1 1/2 cups of Gruyere.
- Prepare the Sheet Pan: Carefully remove the hot sheet pan from the oven and spray it with nonstick cooking spray. Pour the macaroni and cheese mixture into the pan and spread it out evenly.
- Add the Topping: Sprinkle the prepared cheese mixture evenly over the mac and cheese.
- Bake: Bake for 15 to 20 minutes, or until the cheese topping is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves. Serve immediately and enjoy!
Notes
- Use Fresh Cheese: For the best flavor, always grate your own cheese rather than using pre-shredded. Freshly grated cheese melts smoother and gives a creamier texture.
- Watch the Baking Time: Keep an eye on the mac and cheese while it bakes. If you bake it too long, the cheese topping can burn. Aim for 15 to 20 minutes until it’s golden and bubbly.
- Don’t Overcook the Pasta: Make sure you cook the pasta just until al dente. It will continue cooking in the cheese sauce and in the oven, so you want it firm enough to hold up.
- Add More Flavor with Spices: If you like a little kick, try adding more hot sauce or a pinch of cayenne pepper to the cheese sauce. It adds a great flavor boost without overpowering the dish.
- Customize Your Cheese: Feel free to mix and match cheeses. Swap Gruyere for mozzarella or add a sharp cheese like sharp Cheddar for extra flavor.
Pioneer Woman Sheet Pan Mac and Cheese