Best Bacon And Brussels Sprout Mac And Cheese Recipes

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BACON AND BRUSSELS SPROUT MAC AND CHEESE



Bacon and Brussels Sprout Mac and Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings as an entree or 10 to 12 as starter or side

Number Of Ingredients 17

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 grated Parmigiano-Reggiano
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

Steps:

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

BRUSSELS SPROUTS MAC AND CHEESE



Brussels Sprouts Mac and Cheese image

Delicious one pan brussels sprouts mac and cheese made with a lightened up cheese sauce for the perfect 30-minute dinner! This easy brussels sprouts mac and cheese recipe is great for kiddos and the perfect way to get your veggies in.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dinner     Pasta     Vegetarian

Time 30m

Number Of Ingredients 17

For the pasta:
8 ounces gemelli pasta* (or any pasta of choice)
For the brussels sprouts:
1 tablespoon olive oil or butter
1 pound brussels sprouts, halved and any outer yellow leaves removed
½ teaspoon garlic powder
Freshly ground salt and pepper
For the cheddar cheese sauce:
2 tablespoons butter or ghee
2 cloves garlic, finely minced
¼ cup all purpose flour (whole wheat or all purpose GF flour will also work)
1 3/4 cups unsweetened almond or cashew milk (can also use regular milk)
6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)**
Freshly ground salt and pepper, to taste
For topping:
2 oz cheddar cheese (about ½ cup shredded cheddar cheese)
Parsley, for garnishing

Steps:

  • First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  • While the noodles are boiling, cook the brussels sprouts: In a large oven safe skillet or pot, add in olive oil and place over medium high heat. Once hot, add in brussels sprouts and sprinkle garlic powder on top, then season with salt and pepper. Stir frequently and cook until brussels begin to turn slightly golden brown, about 3-5 minutes. Once nice, golden and tender, transfer to a large bowl and set aside.
  • In the same skillet or pot, make a slurry: add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in cashew/almondmilk (or regular milk), whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for a few minutes, stirring every so often. Next add in 6 ounce of cheese and stir until cheese is completely melted. Add salt and pepper, to taste.
  • Finally, fold in cooked noodles and cooked brussels sprouts to the cheese sauce. Taste again and add additional salt and pepper, if necessary. Top with additional 2 ounces shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the oven broiler for 1-2 minutes or until cheese is bubbly and slightly golden brown. Serves 6. Top with a little freshly ground black pepper, and parsley if you'd like.

Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 38.9 g, Protein 15.6 g, Fat 20.1 g, SaturatedFat 10.8 g, Fiber 4 g, Sugar 2.3 g

CHEESY BACON BRUSSELS SPROUTS



Cheesy Bacon Brussels Sprouts image

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 11

1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
6 slices bacon, cut into 1-inch pieces
1 tablespoon butter or margarine
1 large onion, finely chopped (1 cup)
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
3/4 cup half-and-half
2 teaspoons chicken bouillon granules
1/3 cup shredded Parmesan cheese
1/2 cup shredded Cheddar cheese

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  • Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  • Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

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