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.
This recipe quickly became a weeknight favorite in my house because it's both flavorful and fuss-free.
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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Prepare Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Roast Brussels Sprouts:
- Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
- Cook Macaroni:
- Meanwhile, 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. Bring to a gentle simmer, stirring constantly, until slightly thickened (about 3–4 minutes).
- Add Cheese & 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 Macaroni & 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.
- Add 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 & Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save It This dish always brings my family together around the dinner table, sharing smiles and stories.
Notes
For extra flavor, add a pinch of cayenne to the cheese sauce. Swap Gruyère for Monterey Jack if preferred. Add cooked bacon or pancetta for a non-vegetarian version. Pairs well with a crisp white wine, such as Chardonnay.
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) Contains eggs if using egg-based pasta Contains mustard (Dijon mustard) Always check ingredient labels for hidden allergens.
Save It This sheet pan mac and cheese perfectly balances creamy and crispy textures for a satisfying meal.
Common Questions About Recipes
- → How do I prevent Brussels sprouts from getting soggy?
Roast the Brussels sprouts at a high temperature with olive oil, salt, and pepper on one side of the sheet pan to crisp them before combining with the pasta.
- → Can I use different cheeses for the sauce?
Yes, Gruyère can be swapped with Monterey Jack or similar melting cheeses to adjust flavor and texture.
- → What is the best way to cook macaroni for this dish?
Cook macaroni until just al dente, about 2 minutes less than package directions, to avoid overcooking in the oven.
- → How do I make the cheese sauce smooth and creamy?
Whisk flour into melted butter before gradually adding milk and cream. Stir constantly over medium heat until thickened then melt in cheeses slowly.
- → Can I prepare this dish ahead of time?
Yes, assemble the components and refrigerate before baking. Bring to room temperature before placing in the oven to bake until bubbly and golden.