A creamy, cheesy, mac n cheese is the ultimate comfort food. And there’s no dish more comforting than my Crispy Sheet Pan Chili Mac n Cheese. This mac n cheese is packed with tender green chilis, crispy panko breadcrumbs, and loads of gooey cheese for a dish that melts in your mouth. And, it all comes together on a sheet pan, to ensure that every bite is as crispy as the last! Don’t believe me? Make it for yourself and you’ll see how delicious it is!
Friends, if there is one dish that defines “comfort food,” it’s none other than mac n cheese. Delicious, creamy mac n cheese is a simple, versatile recipe that is beloved by both kids and adults alike! When my boys had a craving for mac n cheese the other day, I knew that it was time for me to create my own spin on this classic comfort food recipe. And lo and behold, this chili mac n cheese was born!
This mac n cheese comes together in a classic Kalejunkie way, and that is on a sheet pan. I have become obsessed with using sheet pans to speed up my cooking process and make perfectly-crispy recipes, every time. The benefit of using a sheet pan, over a baking dish, is that the sheet pan allows everything to cook evenly. There is nothing worse that breaking into a tray of mac n cheese only to find some of it crispy and some of it soggy and sad. By using the sheet pan, it ensures that the entire mac n cheese cooks evenly and gets that perfectly-crispy crust!
My Sheet Pan Chili Mac n Cheese is the perfect side dish to pair alongside your favorite protein, like my Perfectly Juicy Chicken or my Pan-Seared Steak. Or, pair it with my Oven Baked Dill Pickle Chicken Nuggets for a better-for-you, kid-friendly meal!
What You Need to Make This Cozy & Comforting Mac n Cheese
- Elbow Macaroni: It wouldn’t be mac n cheese, after all, without the macaroni! Large elbow macaroni is what I recommend for this recipe, for that classic mac n cheese look and taste.
- Unsalted Butter: The shallot, garlic, and green chilis will all be cooked in the melted butter! Since the cheese and added salt makes this dish salty enough, I recommend using unsalted butter.
- Shallot & Garlic: Always use fresh shallot and garlic whenever possible, but especially in mac n cheese. It truly results in the best flavor!
- Diced Green Chilis: After all, this wouldn’t be a chili mac n cheese without the added kick of spicy green chili peppers.
- Smoked Paprika: Smoked paprika adds a rich kick that truly takes the flavor of this dish up a notch!
- All-Purpose Flour: Any good mac n cheese starts with a solid roux, and all-purpose flour is the key to making a roux.
- Whole Milk & Heavy Cream: You’ll need both whole milk and heavy cream in order to make this recipe.
- Dijon Mustard: Don’t knock it until you try it – the dijon mustard adds the perfect kick!
- Kosher Salt & Ground Black Pepper: The seasoning for this recipe is simple – just some kosher salt and ground black pepper does the trick!
- Cheese: After all, it wouldn’t be mac n cheese without the cheese. This recipe calls for a blend of both cheddar and parmesan cheese.
- Panko Breadcrumbs: I love a mac n cheese that’s baked with a crispy layer of panko breadcrumbs, and this recipe truly takes things to the next level. The panko breadcrumbs are both mixed into the pasta AND layered on top, for that perfectly crispy bite.
How to Make This Simple & Easy Sheet Pan Mac n Cheese
To make this mac n cheese, start by preparing the pasta according to package instructions. Once it’s done, drain it well and set it aside. Next, heat a large skillet, on the stove, over medium heat. Once the pan is hot, add in the butter.
Dice the shallot and mash the garlic, then add it to the pan with the melted butter and cook for 1-2 minutes. Then, add in the diced chilis and continue stirring. Stir to incorporate the chilis into the butter. Then, add in the paprika and flour and stir again to coat well. The mixture will be thick, and that is okay!
Next, carefully pour in the milk, heavy cream, and dijon mustard, stirring until everything fully combines. Allow it to cook for 3-4 minutes, stirring regularly. Add in a pinch of the kosher salt and ground black pepper. Then, remove the pan from the heat and add in 3 cups of the cheddar cheese and the freshly-grated parmesan cheese. Gently mix until smooth.
Next, spray a half baking sheet (18 x 13) with non-stick spray. Then, add the pasta to the tray, spreading it out in an even layer. Evenly sprinkle 1 cup of the panko breadcrumbs over the pasta. Then, pour the cheese sauce mixture over the top. Gently toss to coat the pasta well in the sauce and breadcrumbs. Then, add the remaining panko breadcrumbs on top of the pasta, followed by the remaining shredded cheddar cheese.
Finally, transfer the tray to the oven, approximately 6-7 inches underneath the broiler. Broil the mac n’ cheese for 5-6 minutes, until it is evenly browned and the panko breadcrumbs on top have crisped. You might need to rotate the tray under the broiler, as needed. Once it’s done, remove it from the oven and allow it to cool slightly. Then, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Pound Large Elbow Macaroni
- 3 Tablespoons Unsalted Butter
- 1 Large Shallot, finely chopped
- 4 Cloves Garlic, mashed
- 1 4 Ounce Can Diced Green Chilis
- 1 ½ Teaspoons Smoked Paprika
- ⅓ Cup All-Purpose Flour
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 1 Tablespoon Dijon Mustard
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 4 Cups Shredded Cheddar Cheese
- 1 ¼ Cup Parmesan Cheese, freshly grated
- 1 ½ Cups Panko Breadcrumbs
Instructions
- To make this mac n cheese, start by preparing the pasta according to package instructions. Once it's done, drain it well and set it aside.
- Next, heat a large skillet, on the stove, over medium heat.
- Once the pan is hot, add in the butter.
- Dice the shallot and mash the garlic, then add it to the pan with the melted butter and cook for 1-2 minutes. Then, add in the diced chilis and continue stirring.
- Stir to incorporate the chilis into the butter. Then, add in the paprika and flour and stir again to coat well. The mixture will be thick, and that is okay!
- Next, carefully pour in the milk, heavy cream, and dijon mustard, stirring until everything fully combines. Allow it to cook for 3-4 minutes, stirring regularly. Add in a pinch of the kosher salt and ground black pepper.
- Then, remove the pan from the heat and add in 3 cups of the cheddar cheese and the freshly-grated parmesan cheese. Gently mix until smooth.
- Next, spray a half baking sheet (18 x 13) with non-stick spray.
- Then, add the pasta to the tray, spreading it out in an even layer.
- Evenly sprinkle 1 cup of the panko breadcrumbs over the pasta. Then, pour the cheese sauce mixture over the top.
- Gently toss to coat the pasta well in the sauce and breadcrumbs.
- Then, add the remaining panko breadcrumbs on top of the pasta, followed by the remaining shredded cheddar cheese.
- Finally, transfer the tray to the oven, approximately 6-7 inches underneath the broiler.
- Broil the mac n' cheese for 5-6 minutes, until it is evenly browned and the panko breadcrumbs on top have crisped. You might need to rotate the tray under the broiler, as needed.
- Once it's done, remove it from the oven and allow it to cool slightly. Then, serve and enjoy!
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