Pin It 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 made this sheet pan mac and cheese for a casual Sunday dinner and was amazed at how the crispy edges paired with the roasted Brussels sprouts added a delicious twist to our favorite comfort food.
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
- Preheat Oven:
- 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, drain.
- Make Cheese Sauce:
- In a saucepan over medium heat melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened, about 5 minutes.
- Combine and Mix:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted. Combine drained pasta with cheese sauce.
- Arrange on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan next to the Brussels sprouts.
- Add Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over macaroni.
- Bake:
- Bake for 18–22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden.
- Serve:
- Sprinkle with parsley before serving, if desired.
Pin It 
This dish quickly became a regular in our house, especially when we wanted something cozy for colder nights and a way to enjoy more vegetables at dinner.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). Contains eggs if pasta is egg-based. Carefully check ingredient labels for allergen concerns.
Nutritional Information
Per serving: Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Pin It 
Serve straight from the sheet pan for a satisfying family meal, and enjoy the crispy edges everyone loves!
Recipe Questions & Answers
- → What cheeses are used in this dish?
Sharp cheddar and Gruyère cheeses are combined to create a smooth, flavorful sauce with depth and richness.
- → How do you achieve crispy edges on the macaroni?
Spreading the mac and cheese mixture on a sheet pan and topping it with a panko and Parmesan breadcrumb mix before baking creates crispy, golden edges.
- → Can the Brussels sprouts be substituted?
Yes, other roasted vegetables like broccoli or asparagus can be used to add a different flavor while keeping the dish balanced.
- → Is it possible to make this gluten-free?
Using gluten-free pasta and gluten-free breadcrumbs allows for a gluten-free version while maintaining texture and taste.
- → What spices enhance the cheese sauce?
Garlic powder, smoked paprika, and Dijon mustard are added to elevate the cheese sauce with subtle smoky and tangy notes.
- → How long should I roast the Brussels sprouts for best texture?
Roasting the sprouts for 18 to 22 minutes until golden and slightly crispy ensures they have a tender inside with a caramelized exterior.