Description
Indulge in a bowl of creamy Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs, where smoky bacon meets tender Brussels sprouts for a dish that warms the heart. This delightful recipe combines gooey, melted cheddar cheese with crunchy panko topping, creating an unforgettable comfort food experience perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup Brussels sprouts, shredded
- 4 oz thick-cut bacon, diced
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted water until al dente. Drain and set aside.
- In a skillet over medium heat, cook bacon until crispy (about 5 minutes). Add Brussels sprouts and sauté until softened.
- In a saucepan, melt butter. Whisk in flour until bubbly. Gradually add milk, stirring until thickened. Stir in cheddar cheese until melted; season with garlic powder, salt, and pepper.
- Fold cooked pasta into the cheese sauce along with sautéed Brussels sprouts and bacon.
- Transfer to a greased baking dish. Mix panko breadcrumbs with melted butter and sprinkle on top.
- Preheat oven to 350°F (175°C) and bake for about 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 5g
- Sodium: 740mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg