Description
A decadent baked macaroni and cheese featuring a four-cheese blend, roasted Brussels sprouts for an earthy contrast, and a crispy bacon-panko topping.
Ingredients
Scale
- 1 lb cavatappi pasta
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 4 oz bacon, diced
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar, grated
- 1 cup Gruyère, grated
- 1 cup mozzarella, grated
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil and salt on a baking sheet. Roast for 20 minutes until charred and tender.
- Boil cavatappi in salted water for 2 minutes less than package instructions. Drain and set aside.
- In a skillet, fry diced bacon until crisp. Remove bacon, leaving some fat in the pan. Stir in panko and Parmesan; toast until golden, then remove from heat.
- Lower oven temperature to 375°F.
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 2 minutes.
- Gradually whisk in milk, simmering until the sauce thickens enough to coat a spoon.
- Remove pot from heat. Stir in cheddar, Gruyère, and mozzarella until smooth.
- Fold the cooked pasta and roasted Brussels sprouts into the cheese sauce.
- Transfer mixture to a greased 9×13 inch baking dish.
- Top with bacon breadcrumb mixture and bake for 20 minutes until bubbling and golden brown.