Save 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 my family when we wanted homemade mac and cheese but didn't want the fuss of washing several pans. The Brussels sprouts become crispy and caramelized while soaking up the cheesy sauce, making this a favorite for both kids and adults.
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
- Preparation:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Roasting:
- Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
- Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook macaroni for 2 minutes less than package directions (al dente). Drain and set aside.
- 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).
- Mixing:
- Reduce heat to low. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper. Mix until cheese is melted and sauce is smooth.
- Assembly:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven; spread mac and cheese over the other half of the pan, nestling in with the partially roasted Brussels sprouts.
- Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni.
- Baking:
- Return sheet pan to oven and bake for 15 – 18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Serving:
- Garnish with chopped parsley if desired. Serve hot.
Save This meal has become our go-to for cozy weekends. The kids always race for the crunchy Brussels sprouts, and the leftovers are almost better the next day!
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, and colander
Allergen Information
Contains gluten, milk, and mustard. Eggs may be present if using egg-based pasta. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 520; Total Fat: 25 g; Carbohydrates: 53 g; Protein: 20 g per serving
Save Enjoy every creamy bite and crispy sprout for a comforting meal that cleans up fast. Perfect for busy nights or relaxed weekends.
Recipe FAQ
- → Can I use different pasta shapes?
Absolutely, short pasta like penne or shells can substitute elbow macaroni while holding the cheese sauce well.
- → How do I get Brussels sprouts crispy?
Toss them in olive oil and roast at high heat until edges are browned and crisp, about 12 minutes.
- → Can I make the cheese sauce ahead?
Yes, prepare it in advance and gently rewarm before combining with pasta to maintain smoothness.
- → What can I substitute for Gruyère cheese?
Monterey Jack or Fontina are good alternatives with a mild, creamy flavor.
- → Is it possible to add extra heat?
Adding a pinch of cayenne pepper to the cheese sauce provides a gentle spicy kick without overpowering.