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.
The first time I made this, my family loved how the crispy breadcrumb topping paired with the creamy cheese sauce. Even the kids requested seconds & the Brussels sprouts were a hit.
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 & Sheet Pan:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast Brussels Sprouts:
- 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.
- Add Cheese & Seasonings:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine & Arrange:
- Combine drained pasta with cheese sauce.
- Sheet Pan Assembly:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over macaroni.
- Bake:
- Bake for 18–22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden.
- Finish & Serve:
- Sprinkle with parsley before serving, if desired.
Save Whenever we make this recipe for gatherings, it’s always a winner. Everyone enjoys scooping their portions right from the sheet pan & the crispy edges get rave reviews.
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 with Brussels sprouts makes dinner simple yet special. Enjoy creamy comfort and roasted veggies in every bite!
Recipe Questions & Answers
- → How do I get crispy edges on the macaroni?
Using a rimmed sheet pan and spreading the macaroni mixture evenly helps create crispy edges during baking. The breadcrumb topping also adds crunch.
- → Can I substitute Gruyère cheese?
Yes, you can use fontina or Monterey Jack for a similar creamy melt and flavor profile.
- → What is the best way to prepare the Brussels sprouts?
Trim and halve them, then toss with olive oil, salt, and pepper before roasting to achieve caramelized, tender sprouts.
- → How long should I cook the pasta before baking?
Cook the pasta about 2 minutes less than package instructions to avoid overcooking during the bake.
- → Can this be made gluten-free?
Yes, by using gluten-free pasta, flour, and breadcrumbs, you can make this dish gluten-free.