Brussels Sprout Mac and Cheese

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

1. 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.
2. Cook macaroni in salted water for 2 minutes less than the package directs. Drain.
3. 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.
4. 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.
5. Mix panko with remaining melted butter and Parmesan. Scatter on top and bake at 400°F for 15 minutes, until bubbling and crisp.