Save A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
I first made this sheet pan mac and cheese for a cozy autumn dinner when I had Brussels sprouts to use up. The crunchy topping and roasted veggies had everyone coming back for seconds.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Vegetables: 350 g (12 oz) Brussels sprouts, trimmed and halved, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 120 ml (1/2 cup) heavy cream, 180 g (2 cups) shredded sharp cheddar cheese, 60 g (1/2 cup) shredded Gruyère cheese, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, salt and pepper to taste
- Topping: 60 g (1/2 cup) panko breadcrumbs, 2 tbsp grated Parmesan cheese, 1 tbsp melted butter, 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare Sheet Pan:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Roast Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Start Roasting:
- Roast Brussels sprouts for 12 minutes while you prepare the pasta and cheese sauce.
- Boil Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni for 2 minutes less than package directions (al dente). Drain and set aside.
- Make Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, stirring constantly, until slightly thickened (about 3 or 4 minutes).
- Add Cheese and Seasoning:
- Reduce heat to low. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper. Mix until cheese is melted and sauce is smooth.
- Combine and Spread:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven; spread mac and cheese over the other half of the pan, nestling in with the partially roasted Brussels sprouts.
- Make Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni.
- Bake:
- Return sheet pan to oven and bake for 15 to 18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Finish and Serve:
- Garnish with chopped parsley if desired. Serve hot.
Pin it My kids love helping sprinkle the breadcrumbs on top before it goes into the oven. It turns into a fun family moment every time we make this together.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander.
Allergen Information
Contains gluten (pasta, flour, breadcrumbs), milk (cheese, milk, cream, butter). Contains eggs if egg-based pasta is used. Contains mustard (Dijon mustard). Always read ingredient labels for possible allergens.
Nutritional Information
Per serving: Calories 520, Total Fat 25 g, Carbohydrates 53 g, Protein 20 g.
Pin it This mac and cheese is perfect for weeknight dinners or potlucks. Enjoy every cheesy, crispy bite!
Frequently Asked Questions
- → Can I use a different cheese instead of Gruyère?
Yes, Monterey Jack or mozzarella can be good substitutes, offering a mild, melty texture that complements cheddar well.
- → How do I get the Brussels sprouts crispy?
Toss them well in olive oil, salt, and pepper, then roast them uncovered at high heat to encourage browning and crispness.
- → Is it necessary to partially cook the pasta before baking?
Yes, cooking pasta slightly less than al dente ensures it finishes cooking in the cheese sauce during baking without becoming mushy.
- → Can I prepare this dish ahead of time?
You can assemble it a few hours in advance and refrigerate, then bake just before serving to maintain freshness and texture.
- → What can I use instead of panko breadcrumbs?
Regular breadcrumbs or crushed crackers can substitute, but panko provides the best crunch and lightness.
- → How can I make the cheese sauce thicker?
Simmer the sauce a bit longer to reduce it, or add a little more flour during the roux step to increase thickness.