Save 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.
Sheet pan mac and cheese with Brussels sprouts became a family favorite after I experimented one busy weeknight. The roasted sprouts add extra flavor and texture, and baking everything together saves so much time.
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
- Prepare Oven and Sheet Pan:
- 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 then 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. Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta and Sauce:
- Combine drained pasta with cheese sauce.
- Assemble on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Make and 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.
Save This meal brought everyone to the table with big smiles, even the kids who discovered they loved crispy Brussels sprouts alongside creamy macaroni.
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. Check labels for gluten-free or egg-free options.
Nutritional Information (per serving)
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Save Serve right from the sheet pan for a fun and tasty weeknight dinner. Leftovers reheat well in the oven for crispy edges again.
Cooking Guide
- → How do I get crispy edges on the baked macaroni?
Baking the mac and cheese at a high temperature on a rimmed sheet pan allows the cheese sauce to bubble and brown, creating crispy, flavorful edges.
- → Can I substitute the Brussels sprouts with other vegetables?
Yes, vegetables like broccoli or cauliflower work well roasted alongside the macaroni for a similar texture and flavor balance.
- → What cheeses provide the best flavor balance?
A combination of sharp cheddar and Gruyère offers a rich, nutty flavor and smooth melt, enhancing the sauce's creaminess.
- → How do I make the cheese sauce thick and smooth?
Whisking butter and flour to form a roux before gradually adding milk ensures a smooth base that thickens gently before adding cheese.
- → Are there tips for roasting Brussels sprouts evenly?
Toss them well in olive oil and spread in a single layer on the sheet pan to ensure even caramelization during baking.
- → Can this dish be made gluten-free?
Yes, use gluten-free pasta and substitute panko breadcrumbs with gluten-free alternatives to accommodate dietary needs.