Sheet Pan Mac and Cheese

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.

This recipe quickly became a family favorite because of its simplicity and delightful flavors.

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

Preheat:

Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.

Prepare 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 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:

Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.

Add Topping:

In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over macaroni.

Bake:

Bake for 1822 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden.

Garnish:

Sprinkle with parsley before serving, if desired.

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Preparing this dish always brings my family to the kitchen, excited for the warm, comforting meal ahead.

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

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This sheet pan mac and cheese is the perfect blend of comfort and convenience, ideal for weeknight dinners or casual gatherings.

Common Recipe Questions

→ How do you achieve crispy edges on the macaroni?

By baking the macaroni mixture on a sheet pan with panko and Parmesan topping, the edges crisp up nicely, adding texture to the creamy dish.

→ Can I substitute the cheese types?

Gruyère can be replaced with fontina or Monterey Jack for a different but smooth and melty cheese flavor.

→ What’s the best way to cook Brussels sprouts here?

Toss them with olive oil, salt, and pepper, then roast until tender and slightly caramelized to bring out their natural sweetness.

→ How should the pasta be cooked before baking?

Cook pasta 2 minutes less than package instructions to keep it firm and prevent overcooking during baking.

→ Is this dish suitable for gluten-free diets?

Use gluten-free pasta and breadcrumbs in place of the traditional ones to adapt it for gluten-free needs.