Vegetarian dinner · American
Brussels Sprout Mac and Cheese
Creamy sharp-cheddar mac and cheese with deeply browned Brussels sprouts and a crisp mustard-panko topping.
Tested method, practical cues
Why this brussels sprout mac and cheese works
Creamy sharp-cheddar mac and cheese with deeply browned Brussels sprouts and a crisp mustard-panko topping. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
Before you start
- Warm milk incorporates more smoothly into the roux and reduces lumps.
- Roasting the sprouts separately prevents a watery sauce.
Complete recipe
Brussels Sprout Mac and Cheese
6 servings
Ingredients
- 12 ounces elbow macaroni
- 12 ounces Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 2 cups shredded sharp cheddar
- 1/2 cup grated Parmesan, divided
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- Black pepper
Step-by-step instructions
- Heat the oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper on a sheet pan. Roast for 18 to 22 minutes, until browned.
- Cook macaroni in salted water for 2 minutes less than the package directs. Drain.
- Melt 3 tablespoons butter in a saucepan. Whisk in flour for 1 minute, then gradually whisk in warm milk. Simmer until thick enough to coat a spoon, about 5 minutes.
- Remove from heat and whisk in Dijon, cheddar, and half the Parmesan. Fold in pasta and roasted sprouts, then transfer to a 9-by-13-inch baking dish.
- Mix panko with remaining melted butter and Parmesan. Scatter on top and bake at 400°F for 15 minutes, until bubbling and crisp.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- Warm milk incorporates more smoothly into the roux and reduces lumps.
- Roasting the sprouts separately prevents a watery sauce.
Make ahead, storage, and leftovers
Refrigerate for up to 4 days. Reheat covered at 350°F with a splash of milk, then uncover to recrisp the topping.
Frequently asked questions
Can I make it ahead?
Assemble without the topping up to one day ahead; add panko just before baking and allow 10 extra minutes.
Can I use frozen Brussels sprouts?
Fresh sprouts brown best, but thawed frozen sprouts work if squeezed very dry first.