# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tbsp olive oil
04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper
→ Cheese Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup heavy cream
10 - 2 cups shredded sharp cheddar cheese
11 - 1/2 cup shredded Gruyère cheese
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp garlic powder
14 - 1/4 tsp smoked paprika
15 - Salt and pepper, to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp grated Parmesan cheese
18 - 1 tbsp melted butter
19 - 1 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - Toss Brussels sprouts with olive oil, kosher salt, and black pepper. Spread evenly on half of the sheet pan.
03 - Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
04 - Bring a large pot of salted water to a boil. Cook macaroni 2 minutes less than package instructions until al dente. Drain and set aside.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and heavy cream until smooth. Simmer gently, stirring constantly, until slightly thickened, about 3 to 4 minutes.
06 - Reduce heat to low. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix until cheese is fully melted and sauce is smooth.
07 - Fold drained macaroni into cheese sauce. Remove sheet pan from oven. Spread mac and cheese evenly over the other half of the pan, nestling alongside the partially roasted Brussels sprouts.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle mixture evenly over macaroni.
09 - Return sheet pan to oven and bake for 15 to 18 minutes until topping is golden and Brussels sprouts are crisp-tender.
10 - Optionally garnish with chopped fresh parsley before serving hot.
