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.
I first tried adding Brussels sprouts to mac and cheese during a busy weeknight, and it instantly became a family favorite. The way the sprouts roast alongside the pasta gives a unique texture and flavor everyone enjoys.
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 and Roast Brussels Sprouts:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on half the sheet pan.
- Cook Pasta:
- Cook macaroni in salted boiling water 2 minutes less than package directions; drain.
- Make Cheese Sauce:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened, about 5 minutes. Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine and Bake:
- Combine drained pasta with cheese sauce. Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts. In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over macaroni. Bake for 18–22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden. Sprinkle with parsley before serving, if desired.
Save This dish has become a weekend staple in my house. My kids love scooping out their favorite crispy corner pieces, and we always end up with happy, satisfied faces around the table.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). Contains eggs if pasta is egg-based. Check labels for gluten-free or egg-free options.
Nutritional Information
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g per serving
Save This sheet pan mac and cheese is perfect for busy nights or family gatherings. Enjoy the rich flavors and easy cleanup every time you make it.
Cooking Questions
- → How can I ensure the Brussels sprouts roast evenly?
Trim and halve Brussels sprouts evenly, toss with olive oil, salt, and pepper, then spread in a single layer on the sheet pan to promote even roasting.
- → Can different cheeses be used for the sauce?
Yes, Gruyère can be substituted with fontina or Monterey Jack to adjust flavor and creaminess to your preference.
- → What is the purpose of Dijon mustard in the cheese sauce?
Dijon mustard adds depth and a subtle tang that enhances the overall flavor of the cheese sauce without overpowering it.
- → How do I achieve crispy edges on the macaroni?
Baking the mac and cheese uncovered on a sheet pan encourages moisture evaporation, creating crispy, golden edges and topping.
- → Is there a gluten-free option for this dish?
Yes, substituting regular pasta and panko breadcrumbs with gluten-free versions makes this suitable for gluten-free diets.