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1
Preheat the oven to 375 degrees F.
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2
With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
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3
Heat a large pot of water to boil and salt the water.
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4
Parboil the leaves to tender crisp, 2 minutes.
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5
Remove with a spider, drain and cool.
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6
Dry the leaves on a kitchen towel.
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7
Add more water to fill the pot back up for the pasta, return to a boil.
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8
Heat a saucepot over medium heat; add the EVOO and brown the bacon.
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9
Remove and drain.
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10
Pour off most of the drippings, then add the butter and melt.
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11
Add the garlic and onions, stir 5 minutes.
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12
Add a little salt and pepper, then stir in the flour for 1 minute.
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13
Whisk in the wine to deglaze the saucepot.
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14
Whisk in the stock and then the milk.
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15
Season with a little bit of nutmeg.
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16
Thicken the sauce to coat the back of a spoon.
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17
Reduce the heat to low.
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18
Boil the pasta to just shy of al dente, 5 to 6 minutes, drain.
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19
Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion.
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20
Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish.
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21
Top with the remaining cheese.
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22
Cool and store for a make-ahead meal, or bake to serve.
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23
Place into the oven and bake until heated through and bubbly and brown on top.
