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Crispy Sheet Pan Chili Mac n Cheese

Crispy Sheet Pan Chili Mac n Cheese That Everyone Will Love

Enjoy the warmth of Crispy Sheet Pan Chili Mac n Cheese—a comforting dish that delivers flavor in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Comfort Foods
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Large Elbow Macaroni Can use gluten-free pasta for a gluten-free option.
For the Cheese Sauce
  • 4 tbsp Unsalted Butter Use olive oil for a dairy-free alternative.
  • 1 medium Shallot Can substitute with a sweet onion.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 can Diced Green Chilis Can use jalapeños for a spicier version.
  • 1 tsp Smoked Paprika Regular paprika can be used if smoked is unavailable.
  • 1/4 cup All-Purpose Flour Can use cornstarch for a gluten-free thickener.
  • 1 cup Whole Milk Use almond milk for a dairy-free version.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 1 tbsp Dijon Mustard Yellow mustard is a suitable substitute.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1/2 tsp Ground Black Pepper Adjust to taste.
  • 3 cups Shredded Cheddar Cheese Use a dairy-free cheese alternative as a substitute.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for a vegan option.
For the Topping
  • 1 cup Panko Breadcrumbs Gluten-free panko is available for dietary needs.

Equipment

  • large skillet
  • sheet pan
  • cooking spray

Method
 

Preparation Steps
  1. Cook the Pasta: Begin by cooking the large elbow macaroni according to the package directions until al dente. Drain and set aside for later.
  2. Melt the Butter: In a large skillet over medium heat, melt the unsalted butter until bubbly and fragrant, creating a luscious base for your cheese sauce.
  3. Sauté Aromatics: Add the chopped shallots and minced garlic to the skillet, sautéing for 1-2 minutes until deliciously fragrant and slightly softened.
  4. Add Chilis and Spices: Stir in the diced green chilis, smoked paprika, and all-purpose flour. Mix until well combined, forming a tasty blend of flavors.
  5. Thicken the Sauce: Gradually pour in the whole milk and heavy cream, along with the Dijon mustard, stirring constantly. Cook for about 3-4 minutes or until the sauce thickens beautifully.
  6. Incorporate Cheeses: Remove the skillet from heat and stir in 3 cups of shredded cheddar cheese and parmesan until the mixture is smooth and creamy.
  7. Prepare the Sheet Pan: Spray a large sheet pan with cooking spray and evenly spread out the cooked macaroni.
  8. Combine Pasta and Sauce: Sprinkle 1 cup of panko breadcrumbs over the pasta, then pour the warm cheese sauce evenly on top. Toss gently to combine everything together well.
  9. Add More Toppings: Top the mixture with the remaining panko breadcrumbs and an extra sprinkle of shredded cheddar cheese.
  10. Broil for Crunch: Place the sheet pan under the broiler for about 5-6 minutes, or until the top is golden brown and crispy.
  11. Cool and Serve: Allow the dish to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 22gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Garnish with chopped fresh parsley for a pop of color and added freshness. Make sure to cook the pasta al dente and watch the broiler closely to avoid burning.

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