Sheet Pan Mac and Cheese with Roasted Brussels Sprouts Recipe

Introduction

This Sheet Pan Mac and Cheese with Brussels Sprouts is a comforting, all-in-one meal that combines creamy, cheesy pasta with roasted Brussels sprouts. It’s easy to prepare and perfect for a weeknight dinner when you want something hearty and flavorful without a lot of fuss.

Ingredients

• 12 oz elbow macaroni
• 12 oz Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 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
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp melted butter
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Step 1: Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
2. Step 2: Toss the Brussels sprouts with olive oil, kosher salt, and black pepper. Spread them evenly on one half of the sheet pan.
3. Step 3: Roast the Brussels sprouts for 12 minutes while you prepare the pasta and cheese sauce.
4. Step 4: Bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package instructions until al dente. Drain and set aside.
5. Step 5: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
6. Step 6: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Simmer gently, stirring constantly, for 3 to 4 minutes until slightly thickened.
7. Step 7: Reduce the heat to low and stir in the sharp cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
8. Step 8: Fold the drained macaroni into the cheese sauce. Remove the sheet pan from the oven and spread the mac and cheese evenly over the other half, next to the partially roasted Brussels sprouts.
9. Step 9: In a small bowl, combine the panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture evenly over the macaroni.
10. Step 10: Return the sheet pan to the oven and bake for 15 to 18 minutes until the topping is golden and the Brussels sprouts are crisp-tender.
11. Step 11: Optionally, garnish with chopped fresh parsley before serving hot.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the cheese sauce for a mild spicy kick.
• Try swapping Gruyère for fontina or mozzarella if you want a different cheese profile.
• Use gluten-free flour and pasta to make this dish gluten-free.
• If you prefer softer Brussels sprouts, roast them a few minutes longer before adding the mac and cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crispy topping, or microwave in shorter intervals for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts?

Yes, but be sure to thaw and dry them well before roasting to avoid excess moisture. You might need to adjust the roasting time slightly.

Can I prepare this dish ahead of time?

You can assemble it up to the baking step and refrigerate. Bake just before serving, adding a few extra minutes to ensure it’s heated through.

Sheet Pan Mac and Cheese with Roasted Brussels Sprouts Recipe

---

★★★★★

4.7 from 77 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

A delicious and comforting one-pan meal featuring creamy mac and cheese paired with perfectly roasted Brussels sprouts. This recipe combines tender elbow macaroni coated in a sharp cheddar and Gruyère cheese sauce with crispy roasted Brussels sprouts, finished with a golden parmesan breadcrumb topping for extra crunch.

---

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 12 oz elbow macaroni
• 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
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 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

• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp melted butter

Garnish (optional)

• 1 tbsp chopped fresh parsley

---

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Season Brussels sprouts: In a bowl, toss the trimmed and halved Brussels sprouts with olive oil, kosher salt, and black pepper. Spread them out evenly over half of the prepared sheet pan.
3. Roast Brussels sprouts: Place the pan in the oven and roast the Brussels sprouts for about 12 minutes while you prepare the pasta and cheese sauce.
4. Cook macaroni: Meanwhile, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 2 minutes less than the package instructions recommend. Drain and set aside.
5. Prepare cheese sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually add the whole milk and heavy cream while whisking continuously until the sauce is smooth. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
6. Incorporate cheeses and seasonings: Reduce the heat to low and stir in the shredded sharp cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Continue stirring until all the cheese is melted and the sauce is creamy.
7. Combine pasta with sauce: Fold the drained macaroni into the cheese sauce, ensuring all pasta pieces are well coated. Remove the sheet pan with the partially roasted Brussels sprouts from the oven, then evenly spread the mac and cheese onto the other half of the pan next to the Brussels sprouts.
8. Add topping: In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the macaroni and cheese layer to create a crunchy topping.
9. Bake to finish: Return the sheet pan to the oven and bake for 15 to 18 minutes, or until the breadcrumb topping is golden brown and the Brussels sprouts are crisp-tender.
10. Garnish and serve: Optionally, sprinkle chopped fresh parsley over the dish before serving hot to add a fresh, vibrant touch.

Notes

• For extra flavor, try adding a pinch of crushed red pepper flakes to the cheese sauce.
• Make sure not to overcook the macaroni in boiling water as it will continue to cook during baking.
• Substitute half-and-half for the heavy cream to reduce fat if desired.
• Use gluten-free pasta and flour for a gluten-free version.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: mac and cheese, Brussels sprouts, sheet pan meal, one pan dinner, roasted vegetables, comfort food