Save to Pinterest A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
I first made this for a weekday dinner when I wanted a cozy meal without a pile of dishes. The Brussels sprouts add crunch while the cheese sauce makes it irresistible.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Vegetables: 350 g (12 oz) Brussels sprouts, trimmed and halved, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 120 ml (1/2 cup) heavy cream, 180 g (2 cups) shredded sharp cheddar cheese, 60 g (1/2 cup) shredded Gruyère cheese, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, salt and pepper (to taste)
- Topping: 60 g (1/2 cup) panko breadcrumbs, 2 tbsp grated Parmesan cheese, 1 tbsp melted butter, 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare Oven & Sheet Pan:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Roast Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan and roast for 12 minutes.
- Prepare Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni for 2 minutes less than package directions (al dente). Drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, stirring constantly, until slightly thickened (about 3–4 minutes). Reduce heat to low, add cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix until cheese melts and sauce is smooth.
- Combine & Assemble:
- Mix drained macaroni with cheese sauce. Remove sheet pan from oven and spread mac and cheese over the other half of the pan, nestling with roasted Brussels sprouts.
- Add Topping & Bake:
- Mix panko, Parmesan, and melted butter. Sprinkle over macaroni. Bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Finish:
- Garnish with chopped parsley if desired. Serve hot.
Save to Pinterest This dish became a favorite at family gatherings, especially since it brings everyone together around a single pan right from the oven.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander
Allergen Information
Contains gluten (pasta, flour, breadcrumbs), milk (cheese, milk, cream, butter), eggs if using egg-based pasta, mustard (Dijon). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 520, Total Fat 25 g, Carbohydrates 53 g, Protein 20 g
Save to Pinterest This mac and cheese is guaranteed to comfort on any night and leftovers taste even better the next day.
Recipe Questions & Answers
- → How do you ensure the Brussels sprouts are tender yet crispy?
Toss the Brussels sprouts with olive oil, salt, and pepper before roasting them on the sheet pan. Roast at a high temperature to develop crisp edges while keeping the centers tender.
- → What is the best way to avoid overcooking the macaroni?
Cook the macaroni for two minutes less than the package instructions to keep it al dente. It will finish cooking during baking without becoming mushy.
- → Can I substitute the cheeses used in this dish?
Yes, Gruyère can be replaced with Monterey Jack or another melty cheese. Sharp cheddar provides flavor, but feel free to adjust milkiness and sharpness with your preferred varieties.
- → What enhances the flavor of the cheese sauce?
A touch of Dijon mustard, smoked paprika, and garlic powder adds complexity and depth to the smooth cheese sauce, balancing richness with subtle spice.
- → How is the crunchy topping made?
Combine panko breadcrumbs with grated Parmesan cheese and melted butter. Sprinkle this mixture evenly over the macaroni before baking to achieve a golden, crisp topping.