# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tbsp olive oil
04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper
→ Cheese Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup heavy cream
10 - 2 cups shredded sharp cheddar cheese
11 - 1/2 cup shredded Gruyère cheese
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp garlic powder
14 - 1/4 tsp smoked paprika
15 - Salt and pepper, to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp grated Parmesan cheese
18 - 1 tbsp melted butter
19 - 1 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or grease lightly.
02 - Toss Brussels sprouts with olive oil, kosher salt, and black pepper. Arrange evenly on one half of the sheet pan.
03 - Roast Brussels sprouts in the oven for 12 minutes while preparing other components.
04 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 2 minutes less than package instructions. Drain and set aside.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Simmer gently for 3 to 4 minutes until sauce thickens.
06 - Reduce heat to low. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheeses melt and sauce is smooth.
07 - Add drained macaroni to the cheese sauce and mix well. Remove sheet pan from oven and spread mac and cheese over the other half, alongside the partially roasted Brussels sprouts.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle evenly over mac and cheese.
09 - Return sheet pan to oven and bake for 15 to 18 minutes until topping is golden and Brussels sprouts are tender-crisp.
10 - Optionally sprinkle with chopped fresh parsley. Serve immediately while hot.
