Description

If you’re in search of a comforting and delicious dish, look no further than this revamped Mac and Cheese with Brussels Sprouts and Crispy Breadcrumbs. This creamy pasta bake takes a classic favorite and adds a delightful twist by incorporating tender Brussels sprouts. The dish is topped with crunchy breadcrumbs for an irresistible texture that will have everyone coming back for seconds. Perfect for busy weeknights or festive gatherings, this recipe is easy to prepare and sure to become a family favorite. With its cheesy goodness balanced by the natural sweetness of Brussels sprouts, it’s the ultimate comfort food experience.

Ingredients

Scale

8 oz elbow macaroni
2 cups Brussels sprouts, trimmed and halved
2 cups shredded sharp cheddar cheese
2 cups whole milk
4 tbsp butter
¼ cup all-purpose flour
1 cup plain or seasoned breadcrumbs

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Instructions

Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
Cook the elbow macaroni in salted boiling water until al dente; drain and set aside.
In a skillet, sauté Brussels sprouts in olive oil over medium heat until tender, about 5-7 minutes.
Melt butter in a saucepan over medium heat; whisk in flour to create a roux. Gradually add milk while stirring continuously, then mix in cheddar cheese until melted.
In a large bowl, combine cooked pasta, sautéed Brussels sprouts, and cheese sauce; mix well.
In another bowl, combine breadcrumbs with crumbled turkey bacon or plant-based alternative; sprinkle over the mac and cheese mixture.
Bake for 25-30 minutes until bubbly and golden brown on top.

Nutrition

Serving Size: 1 serving
Calories: 465
Sugar: 5g
Sodium: 650mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 17g
Cholesterol: 60mg