Sheet-Pan Mac and Cheese

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.