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 recipe on a chilly evening when my family craved something warm and cheesy but I did not want to spend all night in the kitchen. The sheet pan method made prep and cleanup a breeze.
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 for baking:
- 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 and roast for 12 minutes.
- 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 bake:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven and spread mac and cheese over the other half of the pan, nestling in with the partially roasted Brussels sprouts.
- Topping:
- Mix panko, Parmesan, and melted butter in a small bowl. Sprinkle evenly over the macaroni.
- Finish baking:
- 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.
Save My kids love digging into the cheesy pasta, while my spouse always grabs extra Brussels sprouts for that gorgeous roasted flavor. It is a dish that keeps everyone happy at the table.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander.
Nutritional Information
Per serving: 520 calories, 25 g total fat, 53 g carbohydrates, 20 g protein.
Recipe Notes
Add a pinch of cayenne to cheese sauce for extra heat, or swap Gruyère for Monterey Jack. To make it non-vegetarian, mix in cooked bacon or pancetta.
Save This sheet pan mac and cheese with Brussels sprouts is perfect for easy weeknight dinners and makes leftovers taste even better the next day.
Recipe FAQ
- → How do I ensure the Brussels sprouts are crispy?
Toss the Brussels sprouts in olive oil, salt, and pepper before roasting at high heat on the sheet pan. Roasting them separately from the pasta mixture helps maintain their crispiness.
- → Can I prepare the cheese sauce in advance?
Yes, you can make the cheese sauce ahead and refrigerate it. Warm gently before combining with the pasta for smooth texture.
- → What cheeses are best for this dish?
Sharp cheddar and Gruyère provide a rich, flavorful base. You can substitute Gruyère with Monterey Jack for a milder taste.
- → Is it possible to add protein to this meal?
Absolutely. Adding cooked bacon or pancetta before baking can add savory depth and extra protein.
- → How do I prevent the top from burning?
Keep an eye on the panko topping during baking and remove from the oven once it turns golden brown to avoid burning.