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 discovered this sheet pan method when trying to get dinner ready fast, and fell in love with the way the Brussels sprouts roast right alongside the macaroni, adding a tasty twist to classic comfort food.
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
- Prepare the Oven and Pan:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast the Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on half the sheet pan.
- Cook the Pasta:
- Cook macaroni in salted boiling water 2 minutes less than package directions; drain.
- Make the Cheese Sauce:
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened, about 5 minutes.
- Add Cheese and Seasonings:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta and Sauce:
- Combine drained pasta with cheese sauce.
- Assemble and Top:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Prepare Breadcrumb 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 and Serve:
- Sprinkle with parsley before serving, if desired.
Pin When I made this for my family, everyone loved how easy it was to scoop a portion from the pan, and we all scraped up the crunchy bits together around the table.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). Contains eggs if pasta is egg-based. Check labels for gluten-free or egg-free options.
Nutritional Information (per serving)
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Pin This sheet pan mac and cheese is a family favorite that brings crispy, creamy comfort to any table. Enjoy every crunchy bite!
Recipe Q&A
- → How do I achieve crispy edges on the baked macaroni?
Baking the macaroni on a sheet pan at a high temperature allows the cheese sauce to gently caramelize and the topping to brown, creating crispy edges.
- → Can I substitute the cheeses used in the sauce?
Yes, you can use cheeses like fontina or Monterey Jack in place of Gruyère for a different flavor profile while maintaining creaminess.
- → How should I prepare the Brussels sprouts for roasting?
Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper before spreading them evenly on the sheet pan to roast alongside the macaroni.
- → What can I use for a gluten-free version?
Swap regular elbow macaroni and panko breadcrumbs for gluten-free alternatives to keep the dish accessible to gluten-sensitive diets.
- → How does Dijon mustard affect the cheese sauce?
Dijon mustard adds a subtle tang that enhances the richness of the cheese sauce and balances the overall flavor.