Sheet Pan Mac and Cheese

A comforting baked mac and cheese with crispy Brussels sprouts, all cooked on a single sheet pan for easy cleanup and maximum flavor.

I tried sheet pan mac and cheese for the first time last fall and instantly fell in love with how the Brussels sprouts caramelize while the cheesy pasta bakes up perfectly creamy.

Ingredients

• Pasta: 340 g (12 oz) elbow macaroni
• Vegetables: 350 g (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; 500 ml (2 cups) whole milk; 120 ml (1/2 cup) heavy cream; 180 g (2 cups) shredded sharp cheddar cheese; 60 g (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: 60 g (1/2 cup) panko breadcrumbs; 2 tbsp grated Parmesan cheese; 1 tbsp melted butter; 1 tbsp chopped fresh parsley (optional)

Instructions

Prep the Pan:

Preheat oven to 220°C (425°F). Line a large rimmed sheet pan with parchment paper or grease lightly.

Roast Brussels Sprouts:

Toss Brussels sprouts with olive oil, salt, and pepper. Spread on half the sheet pan and roast for 12 minutes.

Prepare Pasta:

Bring a large pot of salted water to a boil. Cook macaroni 2 minutes less than package directions (al dente). Drain and set aside.

Make Cheese Sauce:

Melt butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk and cream until smooth. Simmer gently until slightly thickened (about 3–4 minutes).

Add Cheese:

Reduce heat to low. Stir in cheddar, Gruyère, Dijon, garlic powder, smoked paprika, salt, and pepper. Mix until cheese melts and sauce is smooth.

Combine & Layer:

Mix drained macaroni with cheese sauce. Remove sheet pan from oven. Spread macaroni mixture over the other half, nestling into Brussels sprouts.

Add Topping:

Mix panko, Parmesan, and melted butter. Sprinkle evenly over macaroni.

Bake to Finish:

Return sheet pan to oven and bake 15–18 minutes until topping is golden and Brussels sprouts are crisp-tender.

Garnish & Serve:

Garnish with parsley if desired. Serve hot.

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This is one of those dinners my family asks for again and again, and I always remember the look of pure joy on my kids' faces the first time they tried this extra-crispy Brussels sprout version.

Required Tools

Large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, colander

Allergen Information

Contains gluten (pasta, flour, breadcrumbs), milk (cheese, milk, cream, butter), eggs (if using egg-based pasta), mustard (Dijon mustard). Always check labels for hidden allergens.

Nutritional Information

Per serving: Calories: 520, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 20 g

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This sheet pan mac and cheese makes weeknight cooking easier and brings everyone to the table with smiles. Enjoy it fresh from the oven!

Questions & Answers

→ How are the Brussels sprouts prepared?

They are trimmed, halved, tossed in olive oil, salt, and pepper, then roasted on half of the sheet pan until crisp-tender.

→ What cheeses are used in the sauce?

The sauce features sharp cheddar and Gruyère cheese for a rich, velvety texture and balanced flavor.

→ How do you achieve a crispy topping?

A mix of panko breadcrumbs, grated Parmesan, and melted butter is sprinkled over the macaroni before baking to create a golden, crunchy crust.

→ Can this dish be made ahead?

It’s best served fresh but can be assembled in advance and baked just before serving to maintain crispiness.

→ What cooking tools are needed?

A large rimmed sheet pan, medium saucepan, large pot, whisk, mixing bowls, and colander are essential for preparation.

→ Are there common allergens in this dish?

Yes, it contains gluten from pasta and breadcrumbs, dairy from cheese and milk products, and mustard from Dijon mustard.