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!
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!
Calories: 997kcal | Carbohydrates: 82g | Protein: 42g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1012mg | Potassium: 481mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2056IU | Vitamin C: 1mg | Calcium: 959mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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