Save 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 combining Brussels sprouts with classic mac and cheese on a chilly weekend and was amazed at how much flavor and texture the sprouts add to the familiar comfort of the dish.
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
- Prep Oven and Sheet Pan:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper.
- Roast 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, then drain.
- Make Cheese Sauce:
- Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and slightly thickened, about 5 minutes.
- Finish Sauce:
- Remove saucepan from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta and Sauce:
- Mix drained pasta with cheese sauce.
- Arrange on Sheet Pan:
- Spread macaroni mixture on the other half of the sheet pan, next to Brussels sprouts.
- Add Topping:
- Mix panko, Parmesan, and melted butter in a bowl. Sprinkle over macaroni.
- Bake:
- Bake 18 to 22 minutes, until Brussels sprouts are roasted and crumb topping is golden.
- Finish:
- Sprinkle with parsley before serving if desired.
Save This dish has become a favorite for family gatherings, where everyone enjoys scooping out crispy portions right from the sheet pan together at 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). May contain eggs depending on the pasta type, check labels for gluten-free or egg-free versions.
Nutritional Information
Calories per serving: 500. Total Fat: 24 g. Carbohydrates: 53 g. Protein: 20 g.
Save Serve hot while the breadcrumbs are crispy and Brussels sprouts are tender. This makes leftovers that reheat beautifully, too.
Recipe FAQ
- → How do I ensure crispy edges on the macaroni?
Use a rimmed sheet pan and spread the macaroni mixture evenly. Baking uncovered at a high temperature helps develop crispy cheese edges.
- → Can I substitute the cheeses used in the sauce?
Yes, Gruyère can be replaced with fontina or Monterey Jack for a milder taste while retaining creaminess.
- → What’s the best way to roast Brussels sprouts evenly?
Toss the sprouts in olive oil, salt, and pepper, then spread them in a single layer on half the sheet pan to allow even caramelization.
- → Is this dish suitable for a gluten-free diet?
To make it gluten-free, substitute pasta and panko breadcrumbs with certified gluten-free alternatives.
- → How can I add extra flavor to the cheese sauce?
A pinch of chili flakes or smoked paprika can elevate the sauce with subtle heat and depth.