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 couldn't get enough of the crispy topping and caramelized Brussels sprouts. Watching everyone reach for seconds made this recipe a staple in our weekly dinner rotation.
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
- Prepare Oven and 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 Macaroni:
- Cook macaroni in salted boiling water 2 minutes less than package directions. Drain well.
- 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 and Seasonings:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta and Sauce:
- Mix drained pasta with cheese sauce until well coated.
- Spread on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to Brussels sprouts.
- Prepare and Add 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 topping is golden.
- Finish and Serve:
- Sprinkle with parsley before serving, if desired.
Save This dish quickly became a favorite at our family gatherings, especially because everyone can help themselves straight from the pan. Even picky eaters can't resist the crispy golden topping.
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 (per serving)
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Save Serve hot for best flavor. This sheet pan mac and cheese delivers irresistible comfort in every cheesy, crunchy bite.
Recipe Questions & Answers
- → How do I achieve crispy edges on the macaroni?
Using a sheet pan and spreading the macaroni mixture evenly allows the edges to caramelize and crisp during baking.
- → Can I substitute the cheeses in the dish?
Yes, Gruyère can be replaced with fontina or Monterey Jack depending on preference.
- → How should Brussels sprouts be prepared for roasting?
Trim and halve the sprouts, then toss with olive oil, salt, and pepper before spreading on the sheet pan.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and substitute panko breadcrumbs with gluten-free alternatives to maintain texture.
- → What spices enhance the cheese sauce?
A touch of Dijon mustard, garlic powder, and smoked paprika add depth and a subtle smoky flavor to the sauce.