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1
Preheat oven to 375 F. Spray a 9x13 inch baking dish.
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2
Cook pasta in a large pot according to package instructions for al dente.
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3
Drain and return pasta to pot.
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4
Set aside.
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5
Next, saute your vegetables.
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6
Heat olive oil over medium heat in a large pan.
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7
Add garlic, onion, and carrots into the pan.
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8
Season with ground pepper and saute until soft, 9-10 minutes.
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9
The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.
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10
Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes.
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11
Pour vegetables into the pot with the pasta and scrape pan clean.
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12
Now prepare the roux.
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13
In the same pan, melt the butter.
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14
Stir in flour and let bubble 1-2 minutes.
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15
Stir in the milk.
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16
Simmer, stirring occasionally, until mixture is slightly thickened.
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17
This will take 5-7 minutes.
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18
Add 1 cup of the grated cheese and stir to melt.
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19
Stir in hot sauce.
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20
Pour the mixture over the pasta and vegetables and stir to combine.
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21
Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.
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22
Bake for 25 minutes, until cheese is melted and bubbling.
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23
If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.
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24
Remove from oven and sprinkle with green onions.
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25
Serve in scoops, topped with additional hot sauce and blue cheese dressing.
