# Components:
→ Pasta
01 - 12 ounces elbow macaroni
→ Vegetables
02 - 12 ounces Brussels sprouts, trimmed and halved
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
→ Cheese Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons 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 teaspoon Dijon mustard
13 - 1/4 teaspoon garlic powder
14 - 1/4 teaspoon smoked paprika
15 - Salt and pepper, to taste
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon melted butter
19 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
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. Spread evenly on half of the sheet pan and roast for 12 minutes.
03 - Bring a large pot of salted water to a boil. Cook macaroni for 2 minutes less than package instructions until al dente. Drain and set aside.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and heavy cream, bringing to a gentle simmer while stirring until slightly thickened, about 3 to 4 minutes.
05 - Reduce heat to low. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese melts and sauce is smooth.
06 - Mix drained macaroni with cheese sauce. Remove sheet pan from oven and spread mac and cheese on the empty half, nestling it alongside the partially roasted Brussels sprouts.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle mixture evenly over the macaroni.
08 - Return sheet pan to oven and bake for 15 to 18 minutes until topping is golden and Brussels sprouts are crisp-tender. Garnish with chopped parsley if desired. Serve warm.
