Sheet Pan Mac and Cheese with Brussels Sprouts

Ingredients

• 1 1/2 teaspoons kosher salt, plus more for the pasta water
• 1 pound Brussels sprouts (about 15 large)
• 2 tablespoons olive oil
• Freshly ground black pepper
• 12 ounces dried cavatappi pasta
• 4 ounces Gruyère cheese, shredded (1 cup)
• 4 ounces sharp cheddar cheese, preferably white, shredded (1 cup)
• 1 ounce Parmesan cheese, shredded (about 1/2 cup)
• 5 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3 cups whole or 2% milk
• 1/2 cup panko bread crumbs

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