Save A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.
The first time I made this sheet pan mac and cheese, my kitchen stayed so tidy and everyone loved the crunchy topping with veggies. It's now a family favorite whenever we crave classic comfort food without any fuss.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Vegetables: 350 g (12 oz) Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper
- Cheese Sauce: 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 500 ml (2 cups) whole milk; 120 ml (1/2 cup) heavy cream; 180 g (2 cups) shredded sharp cheddar cheese; 60 g (1/2 cup) shredded Gruyère cheese; 1/2 tsp Dijon mustard; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; salt and pepper, to taste
- Topping: 60 g (1/2 cup) panko breadcrumbs; 2 tbsp grated Parmesan cheese; 1 tbsp melted butter; 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven:
- Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Prepare Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan.
- Roast Brussels Sprouts:
- Roast Brussels sprouts for 12 minutes while preparing the pasta and cheese sauce.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni for 2 minutes less than package directions (al dente). Drain and set aside.
- Make Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, stirring constantly, until slightly thickened (about 3–4 minutes).
- Mix in Cheese and Flavorings:
- Reduce heat to low. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper. Mix until cheese is melted and sauce is smooth.
- Combine Macaroni and Sauce:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven; spread mac and cheese over the other half of the pan, nestling in with the partially roasted Brussels sprouts.
- Prepare Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the macaroni.
- Bake:
- Return sheet pan to oven and bake for 15–18 minutes, until topping is golden and Brussels sprouts are crisp-tender.
- Garnish and Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save This is a dish my kids always ask for during busy school nights. Watching everyone gather for seconds lets me know it brings both comfort and smiles.
Required Tools
Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander
Allergen Information
Contains gluten (pasta, flour, breadcrumbs), milk (cheese, milk, cream, butter), eggs if using egg-based pasta, mustard (Dijon mustard). Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 520, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 20 g
Save Serve hot right from the sheet pan for a quick, satisfying vegetarian meal. Enjoy the crunch and creaminess in every bite.
Recipe Guide
- → How do I achieve crispy Brussels sprouts?
Toss Brussels sprouts in olive oil, salt, and pepper before roasting. High oven temperature and roasting directly on the pan create a crisp-tender texture.
- → Can I prepare this dish ahead of time?
You can assemble components in advance but bake just before serving to maintain topping crispness and optimal texture.
- → What cheeses work best for the sauce?
Sharp cheddar and Gruyère provide rich, creamy flavor and melt well, balancing sharpness with nuttiness.
- → How is the cheese sauce thickened?
A roux made from butter and flour is cooked before gradually adding milk and cream, creating a smooth, thick base for the cheese.
- → Can I substitute the Brussels sprouts?
Yes, other sturdy vegetables like broccoli or cauliflower can be roasted similarly to complement the cheesy pasta.
- → What is the best way to cook macaroni for this dish?
Cook macaroni until just al dente, about two minutes less than package instructions, so it finishes cooking in the oven without becoming mushy.