# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tablespoons olive oil
04 - Salt, to taste
05 - Black pepper, to taste
→ Cheese Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 3 cups whole milk
09 - 7 oz sharp cheddar cheese, shredded
10 - 3.5 oz Gruyère cheese, shredded
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon smoked paprika
14 - Salt, to taste
15 - Black pepper, to taste
→ Topping
16 - 2 oz panko breadcrumbs
17 - 1 oz grated Parmesan cheese
18 - 1 tablespoon melted butter
19 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and black pepper. Spread on half of the sheet pan.
03 - Boil elbow macaroni in salted water, cooking 2 minutes less than package instructions. Drain thoroughly.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk while whisking, continuing until sauce is smooth and thickened, about 5 minutes.
05 - Remove sauce from heat. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until cheese has melted.
06 - Mix drained macaroni into the cheese sauce until evenly coated.
07 - Spread macaroni and cheese mixture evenly onto the other half of the sheet pan, beside the Brussels sprouts.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle evenly over the macaroni.
09 - Bake for 18 to 22 minutes, until Brussels sprouts are roasted and breadcrumb topping is golden brown.
10 - Optionally sprinkle chopped fresh parsley over the dish before serving.
