# Ingredients:
→ 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)
# Instructions:
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 macaroni and cheese sauce.
04 - Bring a large pot of salted water to a boil. Cook macaroni until just shy of al dente, 2 minutes less than package instructions. Drain and set aside.
05 - Melt butter in a saucepan 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 sauce thickens, about 3–4 minutes.
06 - Reduce heat to low. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix until cheese melts and sauce is smooth.
07 - Mix drained macaroni with cheese sauce. Remove sheet pan from oven and spread mac and cheese over the other half of the pan alongside roasted Brussels sprouts.
08 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle 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. Serve immediately while hot.
