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Sheet Pan Mac & Cheese

Experience the ultimate comfort food with our Sheet Pan Mac & Cheese. This recipe combines tender pasta, a creamy cheese sauce, and a crispy Herby Chimichurri-infused topping, all baked to golden perfection on a sheet pan.

Chef Tip: For an extra layer of flavor, mix a squeeze of Herby Chimichurri into the cheese sauce before tossing with the pasta. It adds a tasty kick of herby goodness to every bite.


  • 1 lb small macaroni, such as elbows or penne

  • 4 tablespoons unsalted butter, plus more for greasing pan

  • 2 cloves garlic, minced

  • 1 shallot, minced

  • ¼ cup all-purpose flour

  • 2 cups whole milk

  • 1 cup heavy cream

  • Salt and pepper

  • 4 cups shredded extra-sharp cheddar cheese, divided

  • ½ cup grated parmesan cheese, divided

  • 1 cup panko

  • 1/2 pouch Haven’s Kitchen Herby Chimichurri

  • Olive oil



Cook pasta according to package instructions. Meanwhile, melt butter in a Dutch oven and add garlic and shallot. Cook until fragrant, 2 minutes.


Whisk in flour until lightly browned, 1 minute. Add in milk and cream, whisking constantly. Season with salt and pepper.


Remove from heat and stir in 2 cups cheddar and ¼ cup parmesan. Once the cheese has melted, toss in the cooked pasta.


In a small bowl, combine remaining cheddar and parmesan, panko, and Herby Chimichurri. Spread pasta mixture into a buttered sheet pan and top with Panko and cheese topping.


Broil on high until topping is golden brown, 5-6 minutes.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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