Brussels + Bacon Mac N Cheese
The holidays are upon us, and that means A LOT of traditional dishes are being whipped up in the kitchen. I love this recipe for a fun take on Mac N Cheese or a cheesy casserole. Easy to make, delicious and gone before you know it, this dish is sure to be a yearly request!
Y U M
Everything you need for scratch Mac!
First, we make the sauce from scratch. Making a roux is attention sensitive, but onc eit’s made, it’s all easy from there!
Next, cook the pasta shells, brussels and bacon. I like to use an air fryer, but you can also use a grill or skillet pan.
Lastly, fill up your casserole dish, cover with cheese and pop it in the oven!
COST: $$
Prep Time: 10MIN
Cook Time: 30MIN
Serving Size: 4-6
Tools
Bowls
Skillet Pan
Air Fryer
Oven
Whisk
Spatula
Chef’s Knife
Casserole Dish
Ingredients
4 Cups Milk
1/2 Cup Heavy Cream
1 Cup + 1 TBS Mozzarella Cheese, shredded **
1 Cup + 1 TBS Vermont White Cheddar, shredded **
1/2 + 1 TBS Cup Sharp Cheddar, shredded **
1/2 + 1 TBS Cup Parmesan Cheese, shredded **
3 Cloves Garlic, minced
1/2 Sweet Onion, minced
1 Stick Butter, softened
1 Box Pasta Shells
3-5 Strips Bacon
1 Cup Brussels Sprouts, halved
2 TBS Olive Oil
1/2 Cup Flour
1/2 Cup Italian Breadcrumbs
Salt + Pepper TO TASTE (best when used along the way by tasting)
1/2 TSP Paprika
1 TSP Rubbed Sage
1/2 TSP Dried Oregano
1 Sprig Fresh Rosemary
3-5 Fresh Basil leaves, minced
Chili Flakes, to taste
** + 1 TBS means you’ll need a little extra for the topping
Instructions
** Add salt to this dish as you go. It can end up VERY over salted if you aren’t careful. Keep in mind this has bacon and cheese, which have a lot of natural sodium. **
1. Heat up the skillet pan to hot, add 2 TBS butter and toss in the onions, cook until slightly browned.
2. Lower heat to medium and add in 2 TBS more of butter, then start slowly adding in flour while whisking the roux together. Once you see a thicker paste (see photos) add the 1 cup of milk and stir.
3. Once the milk and roux have been combined, lower heat to low and add in 1 cup more of milk, plus the 1/2 cup heavy cream and spices. Whisk thoroughly (the remaining 2 cups of milk are for adding as needed through the process).
4. Add the Parmesan cheese, whisk until melted. Add the Cheddar cheese(s) and whisk until melted. Add the Mozzarella Cheese and whisk until melted. If the sauce thickens up too much, add more milk as needed.
5. Once the cheese is melted, add the fresh rosemary spring and a dash of red chili flakes. Cover the sauce and continue to keep heated on low. Start the pot of hot water for the pasta.
6. Slice the brussels sprouts and toss in a mixing bowl with olive oil and salt/pepper. If using an air fryer, lay on the bottom of the basket and fry @ 350º for 3 minutes.
If using a skillet, start on high heat and flash sear them, then lower the heat and continue to cook for 1-2 min on medium heat. (Your goal is to keep them al-dente)
7. If using an air fryer, after the 3 min cooking time ends, open the air fryer and add the bacon strips to the basket using the grill shelf. This helps the brussels get those yummy fat drippings crisped to the outside. Fry @ 400º for 5-8 minutes. (if you do not have a grill shelf it’s OK! you can take the brussels out and fry separately.)
If using a skillet, cook the bacon until crisp, then set aside on a paper towel.
8. When the pot of water is boiling, cook the pasta shells 3 minutes less than the box recommends (it will cook more in the oven). Drain and put the shells back into the pot. Add 2 TBS butter and the brussels sprouts, then mix thoroughly.
9. If the sauce is to your liking (should be a mix of alfredo meets melty cheese texture) chop up the bacon and add it into the sauce. Add the sauce to the pot of shells and brussels, then mix thoroughly. If you need to add more milk, go for it!
10. Once ready, empty your pot of happiness into a large casserole dish. Cover the top with extra cheese and breadcrumbs. Cook in the oven, uncovered, for 10-15 min @ 350º. Remove and plate your creation! Enjoy!
You’ll want seconds.
