Description
Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs is a comforting yet gourmet twist on a classic favorite. Creamy cheddar cheese sauce envelops al dente pasta, complemented by sautéed Brussels sprouts and crispy bacon breadcrumbs. This dish is perfect for cozy gatherings or family dinners, offering a delightful balance of flavors and textures that will impress everyone at the table.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups Brussels sprouts, sliced
- 4 slices thick-cut bacon
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat. Sauté sliced Brussels sprouts until tender and caramelized (5-7 minutes).
- In another pan, fry bacon until crispy, then crumble into bits.
- In a large saucepan, melt 4 tablespoons of butter. Whisk in flour until smooth, then gradually add milk, whisking until thickened (3-5 minutes). Stir in cheddar cheese until melted.
- Combine cooked pasta and sautéed Brussels sprouts with the cheese sauce. Transfer to a greased baking dish.
- Top with crumbled bacon and panko breadcrumbs. Bake at 350°F (175°C) for about 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg