Sheet Pan Mac & Cheese


  • 1 tablespoon butter
  • 24 ounces of cheese 
  • Use ½ extra-sharp cheddar cheese, ½ sharp cheddar cheese or Parmesan or anything that melts well
  • 6 slices of good bacon  
  • 1 onion thinly sliced 
  • ¼ cup sun-dried tomatoes chopped thinly 
  • 1 pound pasta elbows 
  • 1/8 teaspoon cayenne, plus more as garnish
  • Salt
  • 2/3 cup whole milk


  1. Heat oven to 475° F. 
  2. Cook the pasta
  3. Meanwhile, fry the 6 slices of bacon and the onions together and set aside, when the bacon cools, cut the bacon meat from the fat, discard the fat 
  4. Butter thickly an 11×17-inch rimmed baking sheet. 
  5. Combine the grated cheeses and set aside 2 heaping cups for topping
  6. In a large bowl, toss together the pasta, cheeses, cayenne, bacon, onions, sun-dried, and tomatoes. 
  7. Spread the mixture on a baking sheet and evenly pour the milk over the surface. 
  8. Sprinkle the rest of the cheese on top
  9. Bake uncovered for 15 minutes.
  10. Serve with a green salad ( and a glass of Cab)