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.
This recipe has become a favorite in our home because it brings a delicious twist to classic mac and cheese with the added crunch and flavor of roasted Brussels sprouts.
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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)
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Instructions
- Preheat oven:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Prepare 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.
- 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.
- Combine cheese and seasoning:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Mix pasta and cheese sauce:
- Combine drained pasta with cheese sauce.
- Assemble on sheet pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- 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 breadcrumb topping is golden.
- Garnish and serve:
- Sprinkle with parsley before serving, if desired.
Save to Pinterest This dish always brings us together at the table, sharing stories and enjoying its comforting flavors as a family.
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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
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Enjoy this tasty and nutritious meal as a comforting dinner any night of the week.
Common Recipe Questions
- → How do I achieve crispy edges on the macaroni?
Baking the macaroni on a rimmed sheet pan without overcrowding helps the edges brown and crisp nicely.
- → What’s the best way to roast Brussels sprouts for this dish?
Toss trimmed sprouts with olive oil, salt, and pepper, then roast at 220°C (425°F) until caramelized and tender.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with fontina or Monterey Jack for a different but still creamy texture.
- → Is it important to undercook the macaroni before baking?
Cooking pasta slightly less than package instructions ensures it finishes cooking in the oven without becoming mushy.
- → How can I add extra flavor to the cheese sauce?
Incorporating a pinch of chili flakes or smoked paprika enhances depth and gives a subtle spicy note.
- → Can I make a gluten-free version?
Yes, use gluten-free pasta and substitute panko with gluten-free breadcrumbs to accommodate dietary needs.
