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 love sheet pan dinners for their convenience, and this dish became a favorite after a cozy night in when I wanted something hearty but easy to pull together. The contrast of crispy sprouts and creamy mac always wins the crowd.
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
- Preheat and Prep:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Roast the Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Begin Roasting:
- Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
- Cook 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 3–4 minutes).
- Finish Cheese Sauce:
- 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:
- 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 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Garnish and Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save This mac and cheese has quickly become a staple at family gatherings. Even my kids, who claimed to dislike Brussels sprouts, now dive in for seconds.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander
Allergen Information
Contains gluten (pasta, flour, breadcrumbs), dairy (cheese, milk, cream, butter), eggs if using egg-based pasta, and mustard (Dijon). Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving has 520 calories, 25 g total fat, 53 g carbohydrates, and 20 g protein.
Save Sheet pan mac and cheese brings easy comfort to your table, making cleanup a breeze. Try it for your next cozy dinner.
Cooking Questions & Answers
- → How are the Brussels sprouts prepared before baking?
They are trimmed, halved, tossed in olive oil, salt, and pepper, then roasted on the sheet pan until crisp-tender.
- → What cheeses are used in the cheese sauce?
The sauce combines sharp cheddar and Gruyère for a rich, smooth flavor profile.
- → How is the cheese sauce thickened?
A roux made from butter and flour is cooked, then milk and cream are added and simmered until thickened before adding cheese and seasonings.
- → Can the Gruyère be substituted with another cheese?
Yes, Monterey Jack is a good alternative if Gruyère is unavailable.
- → What is the purpose of the panko breadcrumb topping?
Panko mixed with Parmesan and melted butter creates a golden, crunchy topping that adds texture contrast to the creamy mac and cheese.