Pin It A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
This recipe became a weeknight staple in our home when I was looking for a way to enjoy classic mac and cheese with a vegetable boost. Brussels sprouts add wonderful texture and roasting them on the pan gives an irresistible crispy finish.
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
- Prepare 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 preparing the pasta and cheese sauce.
- Cook pasta:
- 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.
- Make 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). 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.
- Combine and assemble:
- 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.
- Add topping and bake:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni. Return sheet pan to oven and bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Garnish and serve:
- Garnish with chopped parsley if desired. Serve hot.
Pin It My kids love helping sprinkle the crispy panko topping just before baking, and it always brings the family together for a cozy dinner around the table.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander
Allergen Information
Contains gluten and dairy. May contain eggs if using egg-based pasta. Includes mustard. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 520, Fat 25 g, Carbohydrates 53 g, Protein 20 g
Pin It This sheet pan mac and cheese is proof that weeknight comfort food can be delicious and simple. Make it once and it might become your go-to family favorite!
Recipe FAQs
- → How do I prevent the Brussels sprouts from becoming soggy?
Roast Brussels sprouts separately on half the pan, allowing them to crisp up before combining with the macaroni. Spreading them evenly with oil and seasoning helps achieve a crunchy texture.
- → Can I substitute the cheeses used in the sauce?
Yes, Gruyère can be replaced with Monterey Jack or a similar melting cheese, while sharp cheddar provides a distinct flavor essential to the sauce's richness.
- → What is the best way to ensure the cheese sauce is smooth?
Whisk butter and flour to form a roux, then gradually add milk and cream while stirring constantly to avoid lumps. Simmer gently until slightly thickened before adding cheeses.
- → Is it necessary to pre-cook the pasta before baking?
Yes, parboiling the elbow macaroni slightly less than package instructions ensures it finishes cooking perfectly in the oven without becoming mushy.
- → How can I add extra flavor to the cheese sauce?
Incorporate a pinch of cayenne pepper or smoked paprika for a subtle kick, balancing the creaminess with mild spice.