Sheet Pan Mac and Cheese

Ingredients

• 8 cups water
• 4 cups uncooked elbow macaroni
• 3 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 0.5 cup milk
• 0.5 cup heavy whipping cream
• 1 teaspoon Worcestershire sauce
• fresh ground black pepper to taste
• 4 ounces grated Cheddar cheese
• 0.25 cup panko bread crumbs
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon garlic salt

Steps

1. Bring lightly salted water to a boil in a large pot. Add the elbow macaroni and cook, stirring occasionally, for about 8 minutes, until tender but still firm to the bite.
2. Heat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
3. In a saucepan over medium heat, melt 2 tablespoons butter for about 1 minute. Whisk in the flour to make a roux. Add the milk and cream and stir to blend, then add the Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir for 1 to 3 minutes, until melted. Drain the macaroni and mix it into the saucepan until combined. Spread out on the prepared baking sheet.
4. Mix the panko bread crumbs, Italian seasoning, and garlic salt in a bowl, then sprinkle over the macaroni and cheese on the sheet. Put the remaining butter in a small microwave-safe bowl and microwave for about 1 minute, until melted. Drizzle it over the macaroni and cheese.
5. Bake in the preheated oven for 15 to 20 minutes, until bubbling.