Save to Pinterest 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 first tried this sheet pan mac and cheese when searching for a way to add a veggie boost to classic comfort food. The Brussels sprouts roast up golden and pair perfectly with creamy, cheesy macaroni for a dish that's both satisfying and a little unexpected.
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 Oven:
- 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 & 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 Sheet Pan:
- 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 18–22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden.
- Finish & Serve:
- Sprinkle with parsley before serving, if desired.
Save to Pinterest This recipe has become a favorite for my family dinners, where everyone can scoop their favorite crispy corners right off the pan. It turns a classic into something a bit special, always inspiring extra helpings 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
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g (per serving)
Save to Pinterest The combination of crispy Brussels sprouts and molten cheese makes every bite irresistible. Serve straight from the sheet pan for relaxed family meals and easy cleanup!