# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tbsp olive oil
04 - Salt, to taste
05 - Black pepper, to taste
→ Cheese Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 3 cups whole milk
09 - 7 oz sharp cheddar cheese, shredded
10 - 3.5 oz Gruyère cheese, shredded
11 - 1 tsp Dijon mustard
12 - 1/2 tsp garlic powder
13 - 1/2 tsp 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 tbsp melted butter
19 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and pepper, then spread on one half of the sheet pan.
03 - Cook macaroni in boiling salted water, 2 minutes less than package instructions; drain well.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 5 minutes.
05 - Remove sauce from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until cheeses melt and sauce is smooth.
06 - Fold drained macaroni into cheese sauce until fully coated.
07 - Spread macaroni and cheese mixture evenly on the other half of the sheet pan beside the Brussels sprouts.
08 - Mix panko, Parmesan, and melted butter in a small bowl. Sprinkle evenly over macaroni.
09 - Bake for 18 to 22 minutes until Brussels sprouts are tender and topping is golden brown.
10 - Optionally sprinkle chopped fresh parsley over the dish before serving.
