Save to Pinterest 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.
I discovered this sheet pan technique when craving extra crunch from my mac and cheese. Combining tangy Brussels sprouts and golden brown topping brings everyone back for seconds.
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
- Oven Prep:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast Veggies:
- 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:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until thickened, about 5 minutes.
- Add Cheese:
- Remove from heat. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper until melted.
- Combine Mixture:
- Mix drained pasta with cheese sauce.
- Sheet Pan Assembly:
- Spread macaroni mixture on half of sheet pan next to Brussels sprouts.
- Topping:
- Mix panko, Parmesan, and melted butter in bowl. Sprinkle over macaroni.
- Bake:
- Bake 18–22 minutes, until Brussels sprouts are roasted and topping is golden.
- Finish:
- Sprinkle with parsley, if desired, before serving.
Save to Pinterest This dish is always a hit at family gatherings—kids love the cheesy pasta and adults appreciate the savory roasted Brussels sprouts.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, and cheese grater help make prep easy and efficient.
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 to Pinterest Make this for weeknight comfort or entertaining friends—the sheet pan method guarantees fast clean-up and plenty of crispness in every serving.
Common Recipe Questions
- → How do I achieve crispy Brussels sprouts in this dish?
Toss Brussels sprouts with olive oil, salt, and pepper before roasting on the sheet pan. Baking at a high temperature (425°F) helps them caramelize and develop crispy edges.
- → Can I substitute the cheeses used in the sauce?
Yes, Gruyère can be replaced with fontina or Monterey Jack for a milder flavor, while keeping the sharp cheddar maintains the dish's richness.
- → What is the best pasta type for this preparation?
Elbow macaroni is ideal because it holds the cheese sauce well and fits nicely on the sheet pan.
- → How can I make this dish gluten-free?
Use gluten-free pasta and substitute panko breadcrumbs with gluten-free alternatives to keep it safe for gluten-sensitive diets.
- → What is the purpose of Dijon mustard in the cheese sauce?
Dijon mustard adds subtle acidity and depth, enhancing the overall savory flavor of the cheese sauce without overpowering it.
- → Can fresh herbs be added to this dish?
Yes, sprinkling chopped fresh parsley before serving adds brightness and a fresh herbal note to balance the richness.