How do I ensure the mac stays al dente?

Cook the pasta about 2 minutes less than the package instructions before baking to maintain a firm, al dente texture after baking.

Can I substitute the cheeses used?

Yes, mixing cheeses like Monterey Jack or Gruyère can add different flavors while maintaining creaminess.

Cook bacon until crisp in a skillet, drain excess fat, then finely chop and mix with panko and Parmesan before sprinkling on top.

Simply omit the bacon and add sautéed mushrooms or roasted broccoli for similar texture and flavor contrast.

Reheat leftovers in the oven to regain crisp edges and melted cheese texture instead of the microwave.

A creamy, crowd-pleasing mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble—all for under $15.

This recipe became a hit at family dinners, with everyone loving the crispy edges and savory bacon topping.

Pasta: 1 pound (450 g) elbow macaroni
Cheese Sauce: 3 cups (720 ml) whole milk, 3 tablespoons (45 g) unsalted butter, 3 tablespoons (24 g) all-purpose flour, 2 cups (200 g) shredded sharp cheddar cheese, 1 cup (100 g) shredded mozzarella cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Bacon Crumble: 6 slices bacon chopped, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (20 g) grated Parmesan cheese, 1 tablespoon (15 g) unsalted butter melted, 2 tablespoons chopped fresh parsley (optional)

Step 1:: Preheat oven to 400°F (200°C). Lightly grease a rimmed sheet pan (approx. 18x13 inches / 46x33 cm).
Step 2:: Cook macaroni in a large pot of salted boiling water for 2 minutes less than package instructions (to keep it al dente). Drain and set aside.
Step 3:: In a medium saucepan, melt 3 tablespoons butter over medium heat. Add flour, whisking constantly for 1 minute. Gradually whisk in milk, and cook, whisking, until slightly thickened, about 3 4 minutes.
Step 4:: Remove from heat. Stir in cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Step 5:: Combine cooked pasta and cheese sauce, mixing well. Spread evenly onto the prepared sheet pan.
Step 6:: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and chop finely.
Step 7:: In a small bowl, combine panko, Parmesan, melted butter, and cooked bacon. Sprinkle evenly over the mac and cheese.
Step 8:: Bake for 20 22 minutes, until golden and bubbling. For extra crispiness, broil for 1 2 minutes.
Step 9:: Garnish with chopped parsley, if desired. Serve hot.

Our family gathered around the table every time this dish came out, sharing laughs and seconds of the crispy cheesy goodness.

Large pot, Medium saucepan, Rimmed sheet pan (18x13 inches), Skillet, Mixing bowls, Whisk, Spoon or spatula

Contains milk (dairy), wheat (gluten), and pork (bacon). May contain egg or soy depending on cheese or breadcrumb brands—check labels if needed.

Calories: 550, Total Fat: 29 g, Carbohydrates: 48 g, Protein: 23 g per serving

This sheet pan mac and cheese offers comfort and flavor in a simple, one-dish meal perfect for any occasion.

→ How do I ensure the mac stays al dente?: Cook the pasta about 2 minutes less than the package instructions before baking to maintain a firm, al dente texture after baking.
→ Can I substitute the cheeses used?: Yes, mixing cheeses like Monterey Jack or Gruyère can add different flavors while maintaining creaminess.
→ What’s the best way to get crispy bacon crumble?: Cook bacon until crisp in a skillet, drain excess fat, then finely chop and mix with panko and Parmesan before sprinkling on top.
→ Can this dish be made vegetarian?: Simply omit the bacon and add sautéed mushrooms or roasted broccoli for similar texture and flavor contrast.
→ How do I reheat leftovers without losing texture?: Reheat leftovers in the oven to regain crisp edges and melted cheese texture instead of the microwave.