Pin 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.
I first tried sheet pan mac and cheese when searching for ways to make classic comfort food a bit healthier but still delicious. The Brussels sprouts are the perfect pairing for the creamy pasta, and it's become a regular weeknight hit in our home.
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 Oven and 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.
- Boil Pasta:
- Cook macaroni in salted boiling water 2 minutes less than package directions; 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 Seasonings:
- 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.
- Arrange on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Mix 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.
- Garnish:
- Sprinkle with parsley before serving, if desired.
Pin My kids love scooping their portion from the crispy sheet pan edges while I add extra Brussels sprouts to my plate. It's now the meal everyone looks forward to on busy family nights.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter), gluten (pasta, flour, panko), and possibly eggs if using egg-based pasta.
Nutritional Information
Per serving: Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Pin This sheet pan mac and cheese is the perfect combination of comfort and veggie goodness. Serve hot and enjoy every creamy, crispy bite.
Recipe Q&A
- → How do I achieve crispy Brussels sprouts?
Toss sprouts with olive oil, salt, and pepper before roasting on a hot sheet pan to develop a crispy outer layer while keeping the inside tender.
- → Can I use different cheeses in the sauce?
Yes, cheeses like fontina or Monterey Jack can replace Gruyère for a milder, creamy texture without compromising flavor.
- → What is the best way to prevent soggy mac and cheese?
Partially cooking the macaroni before baking and ensuring the cheese sauce is thick helps maintain a creamy yet firm texture after baking.
- → How can I make this dish gluten-free?
Substitute regular pasta and breadcrumbs with gluten-free versions to accommodate gluten sensitivities while preserving the dish's essence.
- → Why is smoked paprika used in the cheese sauce?
Smoked paprika adds a subtle smoky depth that enhances the cheese sauce's richness without overpowering other flavors.