Pin A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
The first time I made this sheet pan mac and cheese was for a cozy weekend dinner with friends. Everyone loved the crunchy topping and how the Brussels sprouts added such great texture. It quickly became a favorite at home!
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
- Prep Oven and 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. Roast for 12 minutes while preparing 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:
- Melt butter over medium heat in a saucepan. 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).
- Add Cheese & Seasonings:
- 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 & Assemble:
- 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 and Add Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over macaroni.
- Bake:
- Return sheet pan to oven and bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Finish and Serve:
- Garnish with chopped parsley if desired. Serve hot.
Pin This recipe has become a staple during busy weeknights, and even the kids get excited for Brussels sprouts when baked this way. We love serving it family-style straight from the sheet pan!
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander.
Allergen Information
Pasta, flour, and breadcrumbs contain gluten. Cheese, milk, cream, and butter contain dairy. Dijon mustard contains mustard. Some pasta contains eggs. Always verify labels.
Nutritional Information (per serving)
Calories: 520, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 20 g.
Pin This dish delivers flavor, crunch, and comfort in every bite. Enjoy straight from the oven for the best texture and taste.
Recipe FAQ
- → How do I ensure the Brussels sprouts roast properly?
Toss Brussels sprouts in olive oil, salt, and pepper before spreading them evenly on the sheet pan to promote even roasting and crisp edges.
- → Can I use different types of cheese in this dish?
Yes, Gruyère can be swapped for Monterey Jack or other melty cheeses to adjust flavor and texture while maintaining creaminess.
- → What is the best way to prepare the cheese sauce?
Melt butter and whisk in flour to make a roux, then slowly add milk and cream. Simmer until thickened before blending in cheeses and spices for a smooth sauce.
- → How can I add extra flavor to the dish?
Adding a pinch of cayenne powder to the cheese sauce or incorporating crispy pancetta enhances savory depth and a gentle heat.
- → Is this dish suitable for meal prepping?
Yes, it reheats well and can be prepared in advance, making it a convenient option for easy weekday meals.
- → Can I make this gluten-free?
Use gluten-free pasta, flour substitutes, and gluten-free breadcrumbs to adapt the recipe while preserving its core flavors.