Brussels Sprouts Macaroni and Cheese

By ccavaletti

Ingredients

• 8 slices thick-cut bacon, chopped
• 1 large sweet onion, thinly sliced
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 c unsalted butter
• 2 cloves garlic, minced
• 1/4 c all-purpose flour
• 3 c half-and-half
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper
• 1 (8 oz) package sharp Cheddar cheese, shredded
• 1 (8 oz) package sharp white Cheddar cheese, shredded
• 1 (16 oz) package cavatappi pasta, cooked according to package directions
• 1-1/2 c panko
• 1/4 c unsalted butter

Details

Servings 8

Preparation

Step 1

Preheat oven to 350º Spray a 3-qt baking dish with cooking spray.

In a large Dutch oven , cook bacon over medium heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 Tbsp drippings in pan.

Add onion to drippings; cook, stirring occasionally, until lightly browned, about 10 minutes. Add Brussels sprouts; cook, stirring occasionally, until sprouts are tendered onion are browned, about 8 minutes. Remove vegetables from pan; wipe pan clean with a paper towel.

Melt butter with garlic in pan over medium heat. Whisk in flour; cook, whisking constantly for 2 minutes.

Gradually whisk in milk, half-and-half, salt, and red pepper until smooth.

Cook, whisking frequently, until thickened and bubbly, about 10 minutes. Remove from heat, and gradually stir in cheese until melted and smooth. Fold in vegetables and cooked pasta. Spoon into prepared pan.

In a medium bowl, stir together bread crumbs and melted butter; sprinkle onto casserole, and top with bacon.

Bake until golden brown and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving.

From Cooking with Paula Dean, November 2017