Pin 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.
I made this recipe for friends who adore mac and cheese but wanted something new. The Brussels sprouts and crunchy topping impressed everyone and made cleanup so simple.
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)
Instructions
- Prep Oven & Pan:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on half the sheet pan.
- Cook Pasta:
- 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 until smooth and slightly thickened, about 5 minutes.
- Add Cheese & Season:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta & Sauce:
- Combine drained pasta with cheese sauce.
- Spread on Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to 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.
- Finish:
- Sprinkle with parsley before serving, if desired.
Pin My kids always get excited when they smell this baking in the oven. Sharing from the sheet pan makes dinner fun and fuss-free.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, and a cheese grater are essential for smooth preparation and perfect texture.
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). Contains eggs if pasta is egg-based. Choose gluten-free or egg-free options as needed.
Nutritional Information
Per serving: Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Pin This mac and cheese brings comfort and crunch together right in one sheet pan. Enjoy the blend of creamy sauce and roasted veggies in every bite.
Recipe Q&A
- → How can I get crispy Brussels sprouts in this dish?
Toss Brussels sprouts with olive oil, salt, and pepper before spreading on the sheet pan to roast. Ensure even spacing for proper caramelization and crispness.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with fontina or Monterey Jack for a similar melt and flavor profile.
- → Is there a gluten-free option for this preparation?
Use gluten-free pasta and gluten-free panko breadcrumbs to make the dish gluten-free while maintaining texture.
- → What enhances the cheese sauce flavor?
Adding Dijon mustard, garlic powder, and smoked paprika enriches the cheese sauce, giving it a balanced, savory depth.
- → How do I avoid the pasta becoming mushy when baking?
Cook macaroni slightly less than package instructions to keep it firm, as it will continue to cook in the oven.