Sheet Pan Mac & Cheese

Cheesy pasta that’s rich, comforting, and irresistibly satisfying.

By Katie Sullivan Morford

Details

Tags: Dinner Kid Friendly Side Vegetarian
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6

Ingredients

about 1 lb pasta shells, conchiglie or elbows
2 cups shredded cheddar
1 cup whole milk
2 cups cauliflower florets
1 cup breadcrumbs

Instructions

Heat oven to 400°F and grease a rimmed sheet pan.
Toss pasta, cauliflower, milk, and cheese on the pan.
Bake until bubbling, then finish with breadcrumbs.

Notes

A cozy, family-sized bake that travels well and stays creamy after reheating.

Delivery Tips

Deliver

Ladle into heatproof jars or another container with a secure lid.

Store

Store in the fridge. Best eaten within 4 days. Freezes for up to 3 months.

Reheat

Pour into a saucepan and reheat over medium or use a deep bowl to warm in the microwave. Once warm and poured into bowls, top with garnishes.

Print Reheat Instructions

Recipe by

Katie Sullivan Morford

Katie is a food writer and registered dietitian with more than two decades of experience sharing her passion for food and nutrition through writing, teaching, and recipes.

Katie is the author of the Mom's Kitchen Handbook and several other cookbooks which can be found on her website.

@katiesmorford

Katie Sullivan Morford in a blue shirt preparing food in a kitchen

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