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Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussels Sprouts

Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussel Sprouts

Bakes fast, feeds a crowd and is delicious, this Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussels Sprouts dinner is perfection!

Have you tried the new trend (perhaps its only new to me) of making mac-n-cheese on a sheet pan? I personally love a good sheet pan dinner. They equate to fewer dishes aka less cleanup.

This recipe does require a little stovetop time (not just pop it all in the oven from the start), but the flavor and the fact that the same sheet pan gets used twice more than makes up for it in my opinion.

Sheet Pan Macaroni and Cheese with Chicken Sausage

For this recipe, I took a basic sheet pan mac-n-cheese I found online and added more cheese, chicken sausage and a Dots pretzel crumble topping because, well, I wanted to make it a little extra. Mission accomplished. Also, by adding protein, it was a main course/side dish/entire meal all in one.

Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussel Sprouts

What I love about this recipe is you can customize it easily. Your kids don’t love Brussels sprouts? Substitute broccoli. Is your husband not a Gruyere fan, opt for gouda. Whatever you do, I’m sure it will turn out delicious!

Sheet Pan Macaroni and Cheese

Add the ingredients to your shopping list this week!

-Brittany

Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussel Sprouts

Looking for more dinner ideas? Try these!

Baked Potato Board

Slow Cooker Pulled Pork

Bow-Tie Chicken Alfredo

Roasted Sheet Pan Veggies

AuthorBrittanyCategoryRecipes

Sheet Pan Macaroni and Cheese

 1 pound Brussels sprouts
 2 tbsp olive oil
 1 tsp kosher salt, plus more for pasta water and to taste
 freshly ground black pepper
 8 chicken sausages, fully cooked (I used Roasted Garlic Chicken Sausages)
 16 oz cavatappi pasta
 1 1/4 heaping cup Gruyere cheese, freshly shredded
 1 1/4 heaping cup white cheddar cheese, freshly shredded (I used Dubliner)
 ½ cup Parmesan cheese, freshly grated
 6 tbsp unsalted butter, divided
 ¼ cup all-purpose flour
 ¾ tsp dry mustard
 ½ tsp garlic powder
 ¼ tsp cayenne pepper
 3 cups milk, preferably whole or 2%
 ½ tsp seasoned salt
 ½ cup pretzel crumbs (I used Dots brand) or panko bread crumbs

1

Heat oven to 425 degrees and bring a pot of water to a boil. Once water is boiling, generously add salt.

2

While waiting for water to boil, trim and halve or quarter Brussels sprouts depending on size. Set them on a baking sheet. Drizzle olive oil over top and season with 1/2 teaspoon kosher salt and some pepper. Toss to evenly coat sprouts. Slice or dice (chef's choice) sausages and evenly sprinkle over baking sheet. Roast for 15 minutes or until sprouts are browned, tender and a little crispy. Sausages should be slightly browned too. When done, remove pan from oven and set aside.

3

While sprouts and sausages are roasting, cook the pasta until al dente. Drain and set aside.

4

Place empty pasta pot back on the stovetop over medium-low heat. Add 4 tablespoons of butter and melt. Add flour, dry mustard, garlic powder and cayenne to the melted butter and whisk constantly until foaming, about 3 minutes.

5

While whisking, slowly add milk and continue whisking until smooth. Cook for 5 minutes or until thick, whisking constantly. Reduce the heat to low.

6

Remove the pot from heat and add the Gruyere and cheddar cheeses, 1/2 teaspoon salt, seasoned salt, and freshly ground black pepper. Taste the sauce and add more salt and seasoned salt as needed. Be careful not to under salt or your mac-n-cheese will be a bummer!

7

Heat the broiler to high. Add the pasta, sausage and Brussels sprouts to the pot and stir until well-coated. Transfer to the same sheet pan as before and arrange in an even layer.

Ready to be baked Sheet Pan Macaroni and Cheese

8

Place remaining 2 tablespoons of butter in microwave safe dish and microwave until melted. Add the pretzel crumbs and parmesan to the melted butter and toss to combine. Sprinkle over the pan of pasta.

9

Broil until the pretzel crumbs are golden-brown, about 3 minutes.

10

Enjoy!

Sheet Pan Macaroni and Cheese

Ingredients

 1 pound Brussels sprouts
 2 tbsp olive oil
 1 tsp kosher salt, plus more for pasta water and to taste
 freshly ground black pepper
 8 chicken sausages, fully cooked (I used Roasted Garlic Chicken Sausages)
 16 oz cavatappi pasta
 1 1/4 heaping cup Gruyere cheese, freshly shredded
 1 1/4 heaping cup white cheddar cheese, freshly shredded (I used Dubliner)
 ½ cup Parmesan cheese, freshly grated
 6 tbsp unsalted butter, divided
 ¼ cup all-purpose flour
 ¾ tsp dry mustard
 ½ tsp garlic powder
 ¼ tsp cayenne pepper
 3 cups milk, preferably whole or 2%
 ½ tsp seasoned salt
 ½ cup pretzel crumbs (I used Dots brand) or panko bread crumbs

Directions

1

Heat oven to 425 degrees and bring a pot of water to a boil. Once water is boiling, generously add salt.

2

While waiting for water to boil, trim and halve or quarter Brussels sprouts depending on size. Set them on a baking sheet. Drizzle olive oil over top and season with 1/2 teaspoon kosher salt and some pepper. Toss to evenly coat sprouts. Slice or dice (chef's choice) sausages and evenly sprinkle over baking sheet. Roast for 15 minutes or until sprouts are browned, tender and a little crispy. Sausages should be slightly browned too. When done, remove pan from oven and set aside.

3

While sprouts and sausages are roasting, cook the pasta until al dente. Drain and set aside.

4

Place empty pasta pot back on the stovetop over medium-low heat. Add 4 tablespoons of butter and melt. Add flour, dry mustard, garlic powder and cayenne to the melted butter and whisk constantly until foaming, about 3 minutes.

5

While whisking, slowly add milk and continue whisking until smooth. Cook for 5 minutes or until thick, whisking constantly. Reduce the heat to low.

6

Remove the pot from heat and add the Gruyere and cheddar cheeses, 1/2 teaspoon salt, seasoned salt, and freshly ground black pepper. Taste the sauce and add more salt and seasoned salt as needed. Be careful not to under salt or your mac-n-cheese will be a bummer!

7

Heat the broiler to high. Add the pasta, sausage and Brussels sprouts to the pot and stir until well-coated. Transfer to the same sheet pan as before and arrange in an even layer.

Ready to be baked Sheet Pan Macaroni and Cheese

8

Place remaining 2 tablespoons of butter in microwave safe dish and microwave until melted. Add the pretzel crumbs and parmesan to the melted butter and toss to combine. Sprinkle over the pan of pasta.

9

Broil until the pretzel crumbs are golden-brown, about 3 minutes.

10

Enjoy!

Sheet Pan Macaroni and Cheese

Sheet Pan Macaroni and Cheese with Chicken Sausage and Brussels Sprouts
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