Pin A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
The first time I made this, my family was amazed by how the Brussels sprouts turned golden and crispy without any fuss. Mac and cheese on the sheet pan is now a regular request for weeknight dinners.
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
- Prep the 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 the Brussels sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Partial roast:
- Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
- Cook macaroni:
- Meanwhile, 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).
- Finish sauce:
- 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 pasta and sauce:
- 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.
- Prepare topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni.
- Bake:
- 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 This is a favorite for cozy Sunday nights when everyone gathers around the table and has second helpings. The smell of bubbling cheese and roasting veggies always brings everyone together.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander
Allergen Information
Contains gluten (pasta, flour, breadcrumbs), milk (cheese, milk, cream, butter), mustard (Dijon). Contains eggs if egg-based pasta is used.
Nutritional Information (per serving)
Calories: 520, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 20 g
Pin Enjoy each bite while it's hot and bubbling straight from the oven. Save leftovers in the fridge for easy reheating next day.
Recipe Q&A
- → How do I prevent the pasta from overcooking?
Cook the pasta 2 minutes less than package instructions to maintain firmness and avoid sogginess when baked.
- → Can I substitute the cheeses used?
Gruyère can be replaced with Monterey Jack or a similar melting cheese to maintain creaminess.
- → What is the best way to roast Brussels sprouts for this dish?
Toss them with olive oil, kosher salt, and black pepper, then roast at 220°C (425°F) for about 12 minutes until crisp-tender.
- → How do I make the cheese sauce smooth and thick?
Whisk butter and flour to form a roux, then gradually add milk and cream, stirring constantly until slightly thickened before adding cheese and spices.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it and refrigerate before baking. Adjust baking time as needed for reheating thoroughly.