Active Time

　　20 minutes

　　Total Time

　　1 hour

　　What’s the best part of a classic baked mac and cheese? The crispy edges, obviously. So why not make your next batch in a baking sheet instead of a casserole dish? Like brownies made in one of those all-edges brownie pans, sheet-pan mac and cheese ensures every bite has the satisfying crunch we all crave. You’re not missing out on that creamy factor either—the silky sauce gets its texture from cream cheese and a little cornstarch whisked into a few cups of milk. Sharp cheddar is the cheese of choice here, as it melts well when it hits the warm sauce without getting overly stringy.

　　A generous dollop of Dijon mustard cuts through the richness without veering too far away from the classic flavors, and a shower of crispy panko over the top only further enhances the crunch factor. That said, if you’d like to take your mac further away from classic, you can incorporate any number of flavor boosts. For a bit of extra heat, stir in 1–2 Tbsp. Calabrian chile paste along with the mustard. To take things to a more Thanksgiving-y place, stir fragrant herbs into the breadcrumbs: 2 Tbsp. each finely chopped sage and thyme, plus 1 tsp. celery seeds.

　　Note: Use a rimmed baking sheet that is 18x13" for the best results with this recipe. A jelly roll pan (typically 15x10") will be a bit too small—that said, you can still use it, the pan will just be slightly more full, and the mac and cheese slightly less crispy.

　　

Ingredients

10 servings

　　1 lb. cavatappi, large elbow macaroni, or fusilli

　　Kosher salt

　　2 cups whole milk

　　1 Tbsp. cornstarch

　　4 oz. cream cheese

　　2 Tbsp. Dijon mustard

　　12 oz. sharp cheddar, coarsely grated

　　4 oz. prepared finely grated Parmesan

　　Freshly ground black pepper

　　1 cup panko

　　

Step 1

Place a rack in middle of oven; preheat to 450°F. Cook 1 lb. cavatappi, large elbow macaroni, or fusilli in a large pot of boiling heavily salted water until very al dente, about half the time of package directions. Drain; reserve pot.

　　

Step 2

Whisk 2 cups whole milk and 1 Tbsp. cornstarch in a medium bowl to combine. Transfer to reserved pot. Whisk in 4 oz. cream cheese and 2 Tbsp. Dijon mustard and heat over medium, whisking often, until cream cheese is melted and mixture is just beginning to bubble, about 4 minutes. Gradually whisk in 12 oz. sharp cheddar, coarsely grated, and 4 oz. prepared finely grated Parmesan and cook, whisking constantly, until cheese is mostly melted, 1–2 minutes. Remove sauce from heat, add pasta, and mix until well coated. Season with kosher salt and lots of freshly ground black pepper.

　　

Step 3

Scrape pasta into an 18x13" rimmed baking sheet (no need to line or grease) and spread out to edges. Scatter 1 cup panko evenly over pasta and bake, rotating baking sheet halfway through, until panko is toasted and pasta is crisp and deeply browned around the edges, 25–30 minutes. Let cool slightly before serving.