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 tried sheet pan mac and cheese for a family dinner and loved how the Brussels sprouts added flavor while everything cooked together. It became an instant favorite for nights when we wanted something hearty but easy to clean up.
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 Your 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
- Boil Pasta:
- Cook macaroni in salted boiling water 2 minutes less than package directions. Drain
- 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
- Add Cheese and Seasoning:
- Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is melted
- Combine Pasta and Sauce:
- Combine drained pasta with cheese sauce
- Layer 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
- Garnish and Serve:
- Sprinkle with parsley before serving if desired
Save This was a hit at our last family gathering, with everyone reaching for seconds of both the mac and the crispy sprouts. Even the kids enjoyed helping sprinkle on the breadcrumb topping right before it went into the oven.
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 egg if pasta is egg-based, so check ingredient 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 This sheet pan mac and cheese works perfectly for busy weeknights and special occasions alike. Crisp, creamy and packed with flavor every time
Recipe Guide
- → How do Brussels sprouts affect the dish's flavor?
Roasting Brussels sprouts caramelizes their natural sugars, adding a slightly sweet, nutty flavor that complements the creamy cheese sauce.
- → What cheeses work best in this preparation?
Sharp cheddar provides tangy depth, while Gruyère offers a smooth, nutty richness. Combining them creates a balanced, creamy sauce.
- → Can I make this dish gluten-free?
Yes, by substituting regular pasta and panko breadcrumbs with gluten-free versions, the dish remains just as delicious.
- → What is the purpose of the panko and Parmesan topping?
This mixture forms a crispy, golden crust during baking, adding a satisfying texture contrast to the creamy pasta and tender sprouts.
- → How can I enhance the flavor profile?
Adding a pinch of chili flakes to the cheese sauce introduces a gentle heat that brightens the rich, cheesy elements.