Pin this 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 kids begged for seconds and even my Brussels sprouts skeptics cleaned their plates. Mixing everything together on the pan gives the perfect balance of creamy pasta and roasted veggies.
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
- Prep the Sheet Pan:
- Preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Roast Brussels Sprouts:
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on half of the sheet pan and roast for 12 minutes.
- Cook Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than package directions (al dente). Drain and set aside.
- Make Cheese Sauce:
- In a medium 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).
- Add Cheese & Seasonings:
- 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 & Assemble:
- Combine drained macaroni with cheese sauce. Remove sheet pan from oven and spread mac and cheese over the other half of the pan, nestling in with the Brussels sprouts.
- Make Topping:
- In a 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 & Serve:
- Garnish with chopped parsley if desired. Serve hot.
Pin this Sharing this dish at family dinner always brings smiles, especially when the whole pan disappears faster than I expect. It's become a favorite for weekend gatherings.
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), mustard (Dijon mustard). If using egg-based pasta, contains eggs. Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving supplies about 520 calories, 25 g total fat, 53 g carbohydrates, and 20 g protein.
Pin this This sheet pan mac and cheese is sure to please even picky eaters. Serve hot and enjoy the creamy and crispy goodness with every bite.
Recipe FAQs
- → How do I ensure the Brussels sprouts become crispy?
Roast the Brussels sprouts at a high temperature with olive oil and seasonings for 12 minutes until crisp-tender before combining with the pasta.
- → Can I prepare the cheese sauce ahead of time?
Yes, the cheese sauce can be made in advance and gently reheated before mixing with cooked pasta for convenience.
- → What cheeses are used for the sauce?
A combination of sharp cheddar and Gruyère creates a rich, smooth, and flavorful cheese sauce.
- → Is it possible to add a crunchy topping without breadcrumbs?
Panko breadcrumbs provide the classic crunch, but chopped nuts or crushed crackers can be substituted if preferred.
- → How can I add extra depth to the flavors?
Incorporating a pinch of smoked paprika and Dijon mustard brightens the sauce, while optional cayenne adds a subtle heat.
- → What serving suggestions complement this dish?
This baked mac pairs well with a crisp white wine such as Chardonnay and a simple green salad for balance.