# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tbsp olive oil
04 - Salt, to taste
05 - Black pepper, to taste
→ Cheese Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 3 cups whole milk
09 - 7 oz sharp cheddar cheese, shredded
10 - 3.5 oz Gruyère cheese, shredded
11 - 1 tsp Dijon mustard
12 - 1/2 tsp garlic powder
13 - 1/2 tsp smoked paprika
14 - Salt, to taste
15 - Black pepper, to taste
→ Topping
16 - 2 oz panko breadcrumbs
17 - 1 oz grated Parmesan cheese
18 - 1 tbsp melted butter
19 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F and line a large rimmed sheet pan with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and pepper; spread on half of the sheet pan.
03 - Boil elbow macaroni in salted water, cooking 2 minutes less than package instructions, then drain.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking constantly until smooth and slightly thickened, approximately 5 minutes.
05 - Remove from heat and stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese melts completely.
06 - Mix drained macaroni with the cheese sauce until evenly coated.
07 - Spread the macaroni mixture evenly on the other half of the sheet pan alongside Brussels sprouts.
08 - Combine panko breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle the mixture evenly over the macaroni.
09 - Bake for 18 to 22 minutes until Brussels sprouts are tender and breadcrumb topping is golden brown.
10 - Optionally, sprinkle chopped parsley over the dish before serving.
