# 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)
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
02 - Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them evenly over one half of the sheet pan.
03 - Boil the macaroni in salted water, cooking it for two minutes less than the package instructions indicate, then drain thoroughly.
04 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute. Gradually add milk, whisking constantly until the sauce thickens smoothly, about five minutes.
05 - Remove sauce from heat. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until all cheese is melted and sauce is smooth.
06 - Mix the drained macaroni into the cheese sauce thoroughly.
07 - Spread the macaroni and cheese mixture evenly over the other half of the sheet pan beside the Brussels sprouts.
08 - In a small bowl, combine the panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this evenly over the macaroni.
09 - Bake for 18 to 22 minutes, until the Brussels sprouts are nicely roasted and the breadcrumb topping is golden brown.
10 - If desired, sprinkle chopped fresh parsley over top before serving.
