Bacon and Brussels Sprout Mac and Cheese Recipe

Name: Bacon and Brussels Sprout Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Brussels sprouts, on the larger side, or 1 large stalk; Salt; 1 tablespoon EVOO; 4 ounces center-cut bacon or pancetta, chopped; 3 tablespoons butter; 3 to 4 cloves garlic, chopped; 1 onion, chopped; Freshly ground black pepper; 3 tablespoons flour; 1/2 cup dry white wine; 1 cup chicken stock; 3 cups whole milk; Freshly grated nutmeg; 1 pound cavatappi, hollow short curls of pasta with lines, or penne; 1 cup shredded white sharp Cheddar; 1 cup shredded gruyere; 1 cup grated Parmigiano-Reggiano

Servings: persons

4 cups Brussels sprouts, on the larger side, or 1 large stalk
Salt
1 tablespoon EVOO
4 ounces center-cut bacon or pancetta, chopped
3 tablespoons butter
3 to 4 cloves garlic, chopped
1 onion, chopped
Freshly ground black pepper
3 tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
3 cups whole milk
Freshly grated nutmeg
1 pound cavatappi, hollow short curls of pasta with lines, or penne
1 cup shredded white sharp Cheddar
1 cup shredded gruyere
1 cup grated Parmigiano-Reggiano

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

1223

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Brussels sprouts, on the larger side, or 1 large stalk, Salt, 1 tablespoon EVOO, 4 ounces center-cut bacon or pancetta, chopped, and more.

Yes, Bacon and Brussels Sprout Mac and Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon and Brussels Sprout Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions