Creamy with bits of crispy baked cheese. Sheet Pan Mac & Cheese is a family favorite.
1 1/2 cups milk
3 Tablespoons flour
2 Tablespoons Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon pepper
3 cups extra-sharp Cheddar, grated
12 oz. macaroni
5 cups broccoli, chopped into small bites
2 cups roasted chicken (leftover or rotisserie)
5 slices Havarti or Fontina cheese
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, whisk together milk, flour, mustard, thyme, and pepper. Stir in about two-thirds of the cheddar.
Bring a large pot of water to a boil. Cook the pasta for 5 minutes, then add the broccoli. Continue cooking until the pasta is al dente and the broccoli is bright green and tender, 1 to 2 minutes.
Drain pasta and broccoli, and return them to the pot. Add the chicken and the milk and cheddar mixture, and stir gently.
Transfer mac and cheese to the baking sheet, spreading evenly. Tear the Havarti or Fontina cheese into pieces, and top the pasta with it. Sprinkle with the remaining grated cheddar. Bake until golden brown and bubbly, about 20 minutes.