Italian Sheet Pan Mac And Cheese
Category
Pasta
Servings
6
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
3/4 cup panko breadcrumbs
-
3/4 cup freshly grated Parmesan cheese
-
3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 (14-ounce) can datterini tomatoes, drained
- 1/4 cup (1/2 stick) unsalted butter, plus more for the sheet pan
-
1/4 cup all-purpose flour
- 1 quart (4 cups) whole milk
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons kosher salt
- 2 cups grated Fontina cheese, from one 8-ounce block
- 2 cups shredded mozzarella, from one 8-ounce bag
-
1 pound short pasta, such as Taccole
For The Topping:
For The Pasta:
Instructions
- Preheat the oven to 450 degrees F. Butter a rimmed sheet pan (about 18 by 13 inches) and set aside.
- In a small bowl, mix together the panko, Parmesan cheese, and olive oil. Season with 1/2 teaspoon salt and set aside. Drain the can of datterini tomatoes and set those aside as well.
- For the pasta sauce, place a large saucepan over medium heat. Melt the butter and whisk in the flour until smooth. Slowly pour in the milk, whisking constantly to prevent lumps. Bring the milk mixture to a simmer, stirring often, and allow it to cook for 3-5 minutes to thicken slightly; it should coat the back of a spoon. Season with the salt and garlic powder. Remove the pan from heat and fold in the fontina and mozzarella until melted and smooth - the sauce will be very cheesy.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente and slightly undercooked, about two minutes less than package instructions. Using a pasta spider or slotted spoon, transfer the pasta directly to the cheese sauce. Mix well until all the pasta is coated with the sauce.
- Carefully pour the pasta mixture into the prepared sheet pan and spread it out evenly. Dot the top of the pasta with the drained datterini tomatoes. Top evenly with the breadcrumb mixture.
- Bake in the top third of the oven for 20 to 25 minutes, or until golden brown and bubbly. Allow to sit at room temperature for at least 10 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 914
- Carbs
- 77 grams
- Protein
- 43 grams
- Fat
- 48 grams
- Saturated Fat
- 25 grams
- Cholestrol
- 130 milligrams
- Sodium
- 928 milligrams
- Fiber
- 3 grams
- Sugar
- 12 grams
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