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.
This sheet pan mac and cheese was a game changer when I first tried combining roasted Brussels sprouts with cheesy pasta. The edges come out golden and crisp, making every serving extra special.
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
- Prep the 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.
- Add Cheese and Season:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine and Arrange:
- Combine drained pasta with cheese sauce. Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Prepare 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.
- Finish and Serve:
- Sprinkle with parsley before serving, if desired.
Save This dish always disappears fast at our family gatherings. Even kids who claim not to like Brussels sprouts come back for seconds when it's baked this way!
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). May contain 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 With creamy cheese sauce and crispy bits on every edge, this mac and cheese sheet pan dinner will likely become a regular favorite for both weeknights and special occasions.
Recipe Help & FAQs
- → How do I get crispy edges on the macaroni?
Ensuring the macaroni is spread evenly on a parchment-lined sheet pan and baking at a high temperature creates golden, crispy edges.
- → Can I prepare the Brussels sprouts ahead of time?
Yes, you can toss the sprouts with oil and seasoning in advance and refrigerate until ready to bake.
- → What cheeses work best for the sauce?
Sharp cheddar and Gruyère provide a rich and balanced melt, but Fontina or Monterey Jack can be great substitutes.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and breadcrumbs to adapt the dish while maintaining its texture and flavor.
- → How can I enhance the flavor of the cheese sauce?
Adding a pinch of chili flakes or Dijon mustard intensifies the sauce's savory profile.