Save A creamy, cheesy baked macaroni and cheese elevated with roasted Brussels sprouts, all baked together on a sheet pan for perfect crispy edges and easy serving.
The first time I made this, my family couldn't believe how well the Brussels sprouts paired with cheesy pasta. Now it's our go-to sheet pan comfort meal for busy weeknights.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Vegetables: 350 g (12 oz) Brussels sprouts, trimmed and halved, 2 tbsp olive oil, Salt and black pepper, to taste
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 700 ml (3 cups) whole milk, 200 g (7 oz) sharp cheddar cheese, shredded, 100 g (3.5 oz) Gruyère cheese, shredded, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, Salt and pepper, to taste
- Topping: 60 g (2 oz) panko breadcrumbs, 30 g (1 oz) grated Parmesan cheese, 1 tbsp melted butter, 2 tbsp chopped fresh parsley (optional)
Instructions
- Prep the Pan:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast the Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on half the sheet pan.
- Cook the Pasta:
- Cook macaroni in salted boiling water 2 minutes less than package directions, then drain.
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened, about 5 minutes.
- Add the Cheese and Seasoning:
- Remove the sauce from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Mix Pasta and Sauce:
- Combine drained pasta with cheese sauce.
- Arrange on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Prepare the Topping:
- Mix panko, Parmesan, and melted butter in a small bowl. Sprinkle over macaroni.
- Bake:
- Bake for 18–22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden.
- Serve:
- Sprinkle with parsley before serving, if desired.
Save This meal brings everyone to the table with excitement, and even picky eaters are won over by the crispy edge and creamy cheese sauce.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). May contain eggs if pasta is egg-based
Nutritional Information
Calories per serving: 500. Total Fat: 24 g. Carbohydrates: 53 g. Protein: 20 g
Save Enjoy this easy sheet pan mac and cheese with Brussels sprouts for a cozy dinner that brings everyone together. The crunchy topping and creamy center make it simply irresistible.
Recipe Questions & Answers
- → How do I achieve crispy edges on the mac and cheese?
Baking the dish uncovered on a sheet pan allows the top layer to brown and crisp, especially with the panko and Parmesan topping.
- → Can I substitute the cheeses used in this dish?
Yes, Gruyère can be replaced with fontina or Monterey Jack for a different but delicious flavor profile.
- → What is the best way to prepare Brussels sprouts for roasting?
Trim and halve Brussels sprouts, then toss them with olive oil, salt, and pepper before roasting for optimal caramelization.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs to adapt the dish for gluten-free diets.
- → How can I enhance the flavor of the cheese sauce?
Adding a pinch of chili flakes or adjusting the spices such as smoked paprika and Dijon mustard can deepen the sauce’s flavor.