# What You'll Need:
→ Pasta
01 - 14 ounces elbow macaroni
→ Vegetables
02 - 12 ounces Brussels sprouts, trimmed and halved
03 - 2 tablespoons olive oil
04 - Salt and black pepper, to taste
→ Cheese Sauce
05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 3 cups whole milk
08 - 7 ounces sharp cheddar cheese, shredded
09 - 3.5 ounces Gruyère cheese, shredded
10 - 1 teaspoon Dijon mustard
11 - 0.5 teaspoon garlic powder
12 - 0.5 teaspoon smoked paprika
13 - Salt and pepper, to taste
→ Topping
14 - 2 ounces panko breadcrumbs
15 - 1 ounce grated Parmesan cheese
16 - 1 tablespoon melted butter
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and pepper, then spread on half of the sheet pan.
03 - Boil elbow macaroni in salted water, cooking two minutes less than package instructions, then drain well.
04 - 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.
05 - Remove from heat. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheeses are fully melted.
06 - Mix drained macaroni with cheese sauce until well coated.
07 - Spread macaroni mixture evenly on the other half of the sheet pan, adjacent to Brussels sprouts.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter; sprinkle evenly over macaroni mixture.
09 - Bake for 18 to 22 minutes until Brussels sprouts are roasted and breadcrumb topping is golden brown.
10 - Optionally sprinkle chopped parsley over the dish before serving.
