Save 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 made this sheet pan mac and cheese for a family dinner and was amazed how quickly it disappeared. Everyone loved the twist with Brussels sprouts, which adds a satisfying roasted flavor alongside the classic cheese sauce.
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 Sheet 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.
- Cook Macaroni:
- Cook macaroni in salted boiling water 2 minutes less than package directions. Drain thoroughly.
- 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.
- Finish Cheese Sauce:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted.
- Combine Pasta and Cheese Sauce:
- Mix drained pasta with cheese sauce until evenly coated.
- Assemble on Sheet Pan:
- Spread macaroni mixture evenly on the other half of the sheet pan, next to the Brussels sprouts.
- Prepare 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.
- Finish:
- Sprinkle with chopped parsley before serving, if desired.
Save We shared this meal with the whole family watching movies together, and it was a comfort food hit for adults and kids alike. Even those hesitant about Brussels sprouts went back for seconds.
Required Tools
Large rimmed sheet pan, saucepan, whisk, mixing bowls, cheese grater
Allergen Information
Contains dairy (milk, cheese, butter) and gluten (pasta, flour, panko). May contain eggs if pasta is egg-based; check product labels for gluten-free or egg-free options.
Nutritional Information (per serving)
Calories: 500, Total Fat: 24 g, Carbohydrates: 53 g, Protein: 20 g
Save Try this sheet pan method whenever you want mac and cheese with a crispy finish and less mess. It makes a perfect vegetarian main or side for gatherings.
Recipe FAQs
- → Can I use different cheeses?
Yes, Gruyère can be swapped for fontina or Monterey Jack to suit your taste preferences without compromising the creamy texture.
- → How do I make it gluten-free?
Replace regular pasta and panko breadcrumbs with certified gluten-free versions to keep the dish safe for gluten-sensitive diners.
- → What is the best way to get crispy edges?
Using a rimmed sheet pan and spreading the macaroni mixture evenly allows the edges to bake until golden and crispy.
- → Can I prepare this in advance?
Yes, you can assemble ahead, refrigerate, and then bake when ready, though baking time may need adjustment.
- → Any tips for enhancing flavor?
Adding a pinch of chili flakes to the cheese sauce introduces a subtle heat that complements the richness.