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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
