1.2M
FEIf you love mac and cheese, make it ultra cheesy and crispy with this sheet pan version #cabotpartner. Instead of adding all the cheese at once, I fold 1 bag of @cabotcreamery Vermont Sharp Cheddar Cheese into the pasta and sauce, and then sprinkle another bag of the Seriously Sharp Cheddar Cheese on top with panko breadcrumbs. Why settle for only one type of cheese when there are so many Cabot award winning cheddar cheeses to use? #sogood! #cabotcreamery #sheetpanmacandcheese #crispymacandcheese
INGREDIENTS
1 pound elbow macaroni or pasta of choice
6 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups milk
2 teaspoons Dijon mustard
2 teaspoons salt
½ teaspoon black pepper
1 (8-ounce) bag shredded Cabot Vermont Sharp Cheddar Cheese
1 (8-ounce) bag shredded Cabot Seriously Sharp Cheddar Cheese
½ cup panko breadcrumbs
INSTRUCTIONS
1. In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse, and set aside.
2. Heat the same pot used for the pasta over medium-high heat. Melt butter, then add the flour. Whisk together until they are combined and golden to make a roux, about 2 minutes.
3. Preheat the oven to 450°F and line a large baking sheet with parchment paper.
4. Slowly add milk, whisking as you pour. Add the mustard, salt, and pepper. Bring the milk mixture to a low boil, then reduce to low and simmer, continuing to whisk until the sauce has thickened about 5 minutes.
5. Add the cooked pasta and toss to fully coat. Remove from heat and stir in the Vermont Sharp cheddar cheese.
6. Transfer to the prepared sheet pan. Sprinkle the Seriously Sharp cheese on top followed by the panko breadcrumbs.
7. Bake for 15 minutes or until the cheese is melted and crispy on the edges.
@feelgoodfoodie
