Brussels Sprout Mac ‘n Cheese

Brussels sprout mac ‘n cheese transforms the classic comfort dish into something you’ll actually crave on repeat. I started adding shaved Brussels sprouts to my mac and cheese last fall when I had both ingredients staring at me from the fridge, and honestly, I haven’t looked back. The sprouts add a slight bitterness that cuts through all that creamy cheese, plus they crisp up beautifully on top when you bake it. You get three types of cheese here, white cheddar, gruyere, and pecorino, which means serious flavor without being heavy-handed.

The sprouts basically disappear into thin ribbons, so even skeptical eaters won’t fuss. It’s substantial enough for dinner but fancy enough that you could serve it at a holiday gathering without anyone side-eyeing your menu choices.

Ingredients

• 8 ounces elbow macaroni
• 2 1/4 cups whole milk
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 8 ounces mild white cheddar cheese, grated and divided
• 2 ounces gruyere cheese, grated
• 2 ounces pecorino cheese, grated
• 8 ounces Brussels sprouts, trimmed, cored, and very thinly sliced
• 1/4 cup Panko bread crumbs

How To Make Brussels Sprout Mac ‘n Cheese

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil for the pasta.
2. Cook the elbow macaroni according to package directions until just al dente (about 7-8 minutes), then drain and set aside.
3. While the pasta cooks, melt the butter in a large saucepan over medium heat until it stops foaming.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and smells slightly nutty.
5. Slowly pour in the milk while whisking continuously to prevent lumps, then bring the mixture to a gentle simmer.
6. Add the cayenne pepper, smoked paprika, salt, and black pepper, then cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove the saucepan from heat and stir in the gruyere, pecorino, and 6 ounces of the white cheddar, reserving 2 ounces for topping, until completely melted and smooth.
8. Fold in the cooked macaroni and sliced Brussels sprouts until everything is evenly coated with the cheese sauce.
9. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
10. Mix the remaining 2 ounces of white cheddar with the Panko bread crumbs and sprinkle evenly over the top.
11. Bake for 25-30 minutes until the top is golden brown and the edges are bubbling, then let it rest for 5 minutes before serving.

Why This Cheese Combination Works

The three-cheese blend here isn’t just for show. White cheddar gives you that classic mac and cheese flavor without turning the sauce orange, which lets the green Brussels sprouts stand out visually. Gruyere adds a nutty, slightly sweet depth that makes this taste more grown-up than your average box mac. Pecorino brings a sharp, salty punch that wakes up your taste buds.

You could swap the gruyere for fontina if you want something milder, or use sharp cheddar instead of mild if you’re into bolder flavors. Just keep the ratios similar, you want one dominant cheese and two supporting players. The combination melts smoothly because none of these cheeses are too aged or dry.

Getting the Brussels Sprouts Right

Slicing the Brussels sprouts super thin is key here. You want them almost shaved, like you’re making a salad, because thick chunks won’t soften enough in the oven. I use a sharp knife and cut them as thin as I can manage, or you can use a mandoline if you’ve got one.

Don’t skip trimming and coring them first. Cut off the stem end, peel away any gross outer leaves, then cut the sprout in half and cut out the dense core. This makes slicing way easier and gets rid of the bitterest parts. The thin slices will wilt into the sauce and crisp up on top where they’re exposed, giving you different textures in one dish.

Make-Ahead and Storage Tips

This mac and cheese actually benefits from being made a few hours ahead. You can prep everything through step 9, cover the dish tightly with foil, and refrigerate for up to 24 hours. Just add 10 extra minutes to the baking time if you’re starting from cold. The flavors meld together nicely, and it’s one less thing to juggle if you’re cooking for a crowd.

Leftovers keep well in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm the whole dish covered in a 350°F oven for about 20 minutes. The Brussels sprouts won’t be quite as crispy after reheating, but the flavor holds up great. If you’re looking for more cozy pasta dishes, this creamy garlic Parmesan pasta hits similar comfort food notes.

Serving Suggestions

This works as a main dish with just a simple side salad, or you can serve it alongside roasted chicken or pork chops. The richness means a little goes a long way, so it’s perfect for potlucks where you need something filling. I’ve brought this to Thanksgiving as a side and watched confirmed Brussels sprout haters go back for seconds.

It’s also great for meal prep if you portion it out into individual containers. The combination of pasta, cheese, and vegetables makes it more balanced than regular mac and cheese, though I won’t pretend it’s health food. Sometimes you just need something warm and cheesy that happens to have some greens in it.

Notes

• Cheese grating: Grate your own cheese from blocks rather than buying pre-shredded. Pre-shredded cheese has anti-caking agents that can make your sauce grainy.
• Pasta cooking: Don’t overcook the macaroni since it’ll bake for another 25-30 minutes. Slightly underdone pasta will have better texture in the final dish.
• Scaling up: This recipe doubles easily for a crowd. Use a large roasting pan and add 5-10 minutes to the baking time.
• Brussels sprout substitutes: Thinly sliced kale or shredded cabbage work if you can’t find Brussels sprouts, though the flavor will be different.
• Crispier topping: For extra crunch, drizzle a tablespoon of melted butter over the Panko mixture before baking.
• Equipment: A good box grater or food processor with a grating attachment makes quick work of all that cheese.

Common Questions

Can I use a different pasta shape?

Sure, though shapes with ridges or tubes work best for holding onto the sauce. Cavatappi, shells, or penne would all be good here. Just keep the cooking time the same and use about 8 ounces total.

How do I prevent the sauce from being grainy?

Remove the pan from heat before adding the cheese, and stir it in off the burner. High heat can cause cheese proteins to seize up and separate. Also, make sure you’re using freshly grated cheese, not the pre-shredded stuff.

Can I freeze this?

The baked mac and cheese freezes decently for up to 2 months, though the texture of the sauce won’t be quite as creamy when reheated. Freeze it in a freezer-safe container, then thaw overnight in the fridge and reheat in the oven. I’d make it fresh when possible, but it’ll work in a pinch.

Why are my Brussels sprouts still tough after baking?

You probably sliced them too thick. They need to be almost translucent-thin to soften properly in the time it takes the mac and cheese to bake. Try using a mandoline or a really sharp knife next time.

Can I make this without the breadcrumb topping?

Absolutely. Just use all the cheese mixed into the sauce instead of reserving some for the top. You’ll lose the crunchy contrast, but it’ll still taste great. You could also skip the Panko and just use extra grated cheese on top.

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