Save It 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 tried making mac and cheese alongside roasted Brussels sprouts and was amazed at how effortless and flavorful it became. The textures and taste come together so deliciously you'll want to make this again and again.
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
- Prep 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.
- Cook 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:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Simmer, stirring constantly, until slightly thickened (about 3–4 minutes).
- Add Cheese and Seasonings:
- Reduce heat to low. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper. Mix until cheese is melted and sauce is smooth.
- Combine Pasta and Cheese Sauce:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven; spread mac and cheese over the other half of the pan, nestling in with the partially roasted Brussels sprouts.
- Prepare Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni.
- Bake:
- Return sheet pan to oven and bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Garnish and Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save It This dish is always requested at family gatherings and sparks cheerful conversation every time it comes out of 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), and eggs if using egg-based pasta. Contains mustard (Dijon mustard).
Nutritional Information
Calories: 520, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 20 g (per serving)
Save It Enjoy this sheet pan mac and cheese hot and fresh &— the crispy Brussels sprouts make each bite extra special!
Common Questions About Recipes
- → How do I prevent the Brussels sprouts from becoming soggy?
Roast the Brussels sprouts on one half of the sheet pan with olive oil, salt, and pepper at high heat to achieve a crisp-tender texture and caramelized edges.
- → Can I substitute the cheeses used in the sauce?
Yes, you can swap Gruyère for Monterey Jack or other melty cheeses while maintaining the sharpness of cheddar for balanced flavor.
- → How do I achieve a smooth cheese sauce without lumps?
Make a roux by whisking butter and flour, then gradually add milk and cream while stirring constantly to avoid lumps before melting in the cheeses.
- → What is the purpose of the panko and Parmesan topping?
This topping adds a crunchy, golden layer that contrasts nicely with the creamy mac and cheese and tender Brussels sprouts.
- → Can this be prepared in advance?
Yes, you can assemble the dish ahead and refrigerate before baking. Bake directly from chilled, adding a few extra minutes if needed.
- → What side dishes pair well with this dish?
A crisp white wine like Chardonnay complements the rich cheese sauce, and a fresh green salad balances the meal nicely.