# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Vegetables
02 - 12 oz Brussels sprouts, trimmed and halved
03 - 2 tbsp olive oil
04 - Salt and black pepper, to taste
→ Cheese Sauce
05 - 3 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 3 cups whole milk
08 - 7 oz sharp cheddar cheese, shredded
09 - 3.5 oz Gruyère cheese, shredded
10 - 1 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
13 - Salt and pepper, to taste
→ Topping
14 - 2 oz panko breadcrumbs
15 - 1 oz grated Parmesan cheese
16 - 1 tbsp melted butter
17 - 2 tbsp 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; spread on half of the sheet pan.
03 - Boil elbow macaroni in salted water, cooking 2 minutes less than package instructions; drain thoroughly.
04 - Melt butter over medium heat in a saucepan; whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened, about 5 minutes.
05 - Remove sauce from heat; stir in cheddar, Gruyère, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until cheese is fully melted.
06 - Mix drained macaroni with cheese sauce until evenly coated.
07 - Spread macaroni mixture evenly on the other half of the sheet pan alongside Brussels sprouts.
08 - Combine panko, Parmesan, and melted butter in a small bowl; sprinkle evenly over macaroni mixture.
09 - Bake for 18 to 22 minutes until Brussels sprouts are tender and breadcrumb topping is golden brown.
10 - Optionally sprinkle chopped fresh parsley before serving.
