Pin It A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
Ever since I discovered sheet pan dinners, this mac and cheese has been my go-to for lazy nights when I want everything cooked together with minimal effort.
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 and roast for 12 minutes while you prepare the pasta and cheese sauce.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook elbow 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 3–4 minutes). 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 Bake:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven, spread mac and cheese over the other half of the pan, nestling with the Brussels sprouts.
- Add Topping and Bake:
- In a bowl, mix panko, Parmesan, and melted butter. Sprinkle over macaroni. Return sheet pan to oven and bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Garnish and Serve:
- Garnish with chopped parsley if desired, and serve hot.
Pin It This is a family favorite, especially since my kids love getting pieces of crispy Brussels sprouts along with cheesy pasta — it always brings us together for dinner.
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), eggs if using egg-based pasta, and mustard. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 520 calories, 25 g total fat, 53 g carbohydrates, 20 g protein
Pin It This sheet pan mac and cheese is the ultimate comfort food, perfect for easy weeknight meals or sharing with friends. Enjoy right from the pan for the best cheesy bites!
Recipe Questions & Answers
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve the Brussels sprouts evenly, toss them in olive oil and seasoning, and spread them in a single layer for uniform roasting and crispness.
- → What type of cheese works best for the sauce?
Sharp cheddar provides depth of flavor, while Gruyère adds creaminess and a subtle nuttiness. Together they create a balanced, smooth cheese sauce.
- → Can I prepare this dish ahead of time?
Yes, you can prepare the cheese sauce and par-cook the pasta in advance. Assemble shortly before baking to maintain freshness and texture.
- → What is the purpose of the panko topping?
The panko, mixed with Parmesan and butter, adds a golden, crunchy texture that contrasts nicely with the creamy mac and tender Brussels sprouts.
- → How can I adjust the seasoning to suit my taste?
Feel free to add spices like cayenne for heat or swap Dijon mustard for whole grain mustard to change the flavor profile subtly.