Description
How to make creamy mac and cheese with crispy Brussels sprouts and bacon breadcrumbs that transforms ordinary comfort food into something magical.
Ingredients
Scale
Base Ingredients
- 1 pound elbow macaroni
- 6 strips thick-cut bacon, chopped
- 1 pound Brussels sprouts, trimmed and halved
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
Cheese Sauce
- 3 cups whole milk, warmed
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces Gruyere cheese, freshly grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Bacon Breadcrumbs
- 1 cup panko breadcrumbs
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Cook Pasta: Boil salted water and cook macaroni until just shy of al dente, about 1 minute less than package directions. Reserve 1 cup pasta water before draining completely.
- Crisp Bacon: Cook chopped bacon in large oven-safe skillet over medium heat until crispy, about 6-8 minutes. Remove bacon with slotted spoon, leaving 2 tablespoons fat behind.
- Sauté Sprouts: Add Brussels sprouts to bacon fat, cut-side down. Cook without moving for 3-4 minutes until golden and caramelized, then stir and cook 2 minutes more.
- Make Roux: Push sprouts to one side, add butter to empty space. Once melted, whisk in flour and cook 1 minute until fragrant and golden brown.
- Build Sauce: Gradually whisk in warm milk, then add mustard, garlic powder, and paprika. Simmer 3-5 minutes until thickened enough to coat a spoon nicely.
- Add Cheese: Remove from heat and whisk in both cheeses until melted and smooth. Stir in cooked pasta, adding pasta water if needed for creaminess.
- Top and Bake: Preheat oven to 400°F. Mix panko, bacon, thyme, pepper, and olive oil. Top mac and cheese, then bake 15-20 minutes until golden and bubbly.
Notes
- Don’t skip caramelizing the Brussels sprouts properly or they’ll taste bitter.
- Store leftovers in airtight container up to 4 days in refrigerator.
- Freshly grated cheese melts much better than pre-shredded varieties.
- Reserve pasta water to adjust sauce consistency if needed.
- Remove from heat before adding cheese to prevent breaking.
- Warm milk prevents roux from seizing into lumps.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 48g
- Protein: 22g