Mac and Cheese with Bacon and Brussels Sprouts

Roasted Brussels sprouts and crispy bacon get stirred into a creamy Parmesan and white Cheddar mac and cheese.

Mac and Cheese with Bacon and Brussels Sprouts
Yield: approximately 6 servings
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  1. 1 pound Brussels sprouts, stemmed and halved
  2. 1 tablespoon olive oil
  3. 6 slices bacon, cut into 1⁄2-inch pieces
  4. 1⁄2 cup diced yellow onion
  5. 2 cloves garlic, minced
  6. 1⁄4 cup all-purpose flour
  7. 2 1⁄2 cups whole milk
  8. 2 teaspoons kosher salt
  9. 1 teaspoon Dijon mustard
  10. 1⁄4 teaspoon crushed red pepper
  11. 1 cup grated Parmesan cheese
  12. 1 cup shredded sharp white Cheddar cheese
  13. 8 ounces rotini pasta, cooked
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Place Brussels sprouts on prepared pan. Drizzle with olive oil, tossing to coat.
  2. Bake until Brussels sprouts begin to caramelize, approximately 15 minutes. Set aside.
  3. In a large skillet, cook bacon over medium heat until crisp, approximately 8 minutes. Using a slotted spoon, set bacon aside, reserving 4 tablespoons rendered fat in pan. Add onion and garlic. Cook, stirring frequently, until softened, approximately 3 minutes. Add flour; cook, whisking constantly, 1 minute. Whisk in milk. Cook, whisking constantly, until mixture thickens, approximately 5 minutes. Stir in salt, mustard, and red pepper. Remove from heat.
  4. Stir in cheeses until melted. Stir in cooked pasta, Brussels sprouts, and bacon.
Taste of the South


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