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 family movie night when I wanted both comfort food and something with veggies. The Brussels sprouts crisped up beautifully alongside the cheesy pasta, and the whole pan was gone before the film ended!
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 Oven and 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. Roast for 12 minutes while you prepare the pasta and cheese sauce.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until al dente (2 minutes less than package directions). Drain and set aside.
- Prepare 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 and Seasonings:
- Reduce heat to low. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted and sauce is smooth.
- Mix Pasta and Sauce:
- Combine drained macaroni with the cheese sauce.
- Arrange on Sheet Pan:
- Remove sheet pan from oven. Spread mac and cheese over the other half of the pan, nestling with the partially roasted Brussels sprouts.
- Prepare Topping:
- In a bowl, mix panko, Parmesan, and melted butter. Sprinkle 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.
- Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save to Pinterest This recipe always brings my kids to the kitchen, eager to sprinkle the topping and sneak bites of cheese. It's our go-to for busy weeknights and gatherings alike.
Serving Suggestions
Pair with a crisp salad or serve alongside roasted chicken for a heartier meal. A glass of chilled Chardonnay is a perfect match for the creamy, cheesy flavors.
Customization Tips
Try swapping Gruyère for Monterey Jack or adding cooked bacon for extra savory notes. You can also use other veggies like broccoli or cauliflower.
Allergen and Diet Info
This dish is vegetarian as written, but always check all ingredient labels for hidden allergens. Egg-based pasta will add eggs; consider gluten-free pasta for wheat-free needs.
Save to Pinterest A golden sheet pan of mac and cheese with Brussels sprouts is sure to bring smiles and requests for seconds. Make it tonight for instant comfort food success.
Common Questions
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve sprouts uniformly, toss with olive oil and seasoning, and spread them in a single layer on the pan for even roasting and crisp edges.
- → Can I use different cheeses in this dish?
Yes, alternatives like Monterey Jack work well, offering a milder flavor while maintaining creaminess in the sauce.
- → What is the best way to achieve a smooth cheese sauce?
Whisk the flour into melted butter, gradually add milk and cream, and stir constantly over medium heat until thickened before adding cheese.
- → How long should the macaroni be cooked before combining?
Cook macaroni slightly under package instructions, about two minutes less, so it finishes cooking in the oven without becoming mushy.
- → Can I prepare this dish in advance?
Yes, assemble the components but wait to bake until just before serving to maintain topping crispness.
- → What wine pairs well with this dish?
A crisp white wine like Chardonnay complements the rich cheese sauce and roasted Brussels sprouts nicely.