SHEET PAN MAC AND CHEESE

INGREDIENTS

• 1 pound large
• elbow macaroni
• 4 tablespoons
• unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, minced
• ¼ cup all-purpose flour
• 1 teaspoon paprika
• 2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 4 ½ cups extra-sharp cheddar cheese, grated
• ½ cup freshly grated Parmesan
• 1 cup Panko*

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour and paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
6. In a small bowl, combine Panko and remaining 2 cups cheddar cheese.
7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
9. Serve immediately.