This recipe is for those who love the crispy bits in their homemade macaroni & cheese. Baking macaroni and cheese on a sheet pan creates golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter just before baking.
Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli
- Butter, for the baking sheet
- Kosher salt
- 1-1/2 cups whole milk
- 3 T. all-purpose flour
- 2 T. Dijon mustard
- 3/4 tsp. dried thyme
- Freshly ground black pepper
- 12 oz. extra-sharp Cheddar, grated (about 3 packed cups)
- 12 oz. elbow macaroni
- 2 large crowns broccoli (about 1 lb.), trimmed and cut into small florets (about 5 packed cups)
- 2 cups shredded roasted chicken (rotisserie chicken works well)
- 4 oz. sliced Havarti (about 5 slices)
Position a rack in the center of the oven and heat to 450°F.
Generously butter a large rimmed baking sheet.
Bring a large pot of well-salted water to a boil.
Meanwhile, in a medium bowl, vigorously whisk the milk, flour, mustard, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Stir in about two-thirds of the cheddar.
Cook the pasta for 5 minutes, then stir in the broccoli. Continue cooking until the pasta is al dente and the broccoli is just tender, 1 to 2 minutes more.
Drain the pasta and broccoli, and return them to the pot. Add the chicken and the milk and cheddar mixture, and toss gently.
Transfer to the prepared baking sheet, spreading evenly. Tear the Havarti into pieces, and top the pasta with it. Sprinkle with the remaining grated cheddar.
Bake until golden brown and bubbly, about 20 minutes. Serve immediately.