Mac and Cheese with Crispy Brussels Sprouts Topping

Welcome to this insanely yummy recipe for mac and cheese with crispy Brussels sprouts topping.

An out-of-this-world take on traditional mac and cheese with creamy, flavor-packed cheese sauce that is elevated by an extra crispy Brussels sprouts topping.

It may sound odd, but you're really going to enjoy it.

How to make mac and cheese with crispy Brussels sprouts topping

Featured Ingredients

For the Brussels sprouts topping:

• Butter: Melted butter mixed with the shredded Brussels and breadcrumbs make for one delicious and crispy veg-filled topping!
• Brussels sprouts: Fresh ones, shredded.
  • (You can buy them pre-shredded in a bag!)
• Panko breadcrumbs: They're light and crisp, perfect for this topping.

For the mac and cheese:

• Pasta: I like to use shells or any type of tubular pasta (like cavatappi), but any shape will work.
• Butter and flour: To make a super flavorful roux to thicken the cheese sauce.
• Milk: I use low-fat and my sauce is always super creamy.
• Spices: Dry mustard, nutmeg, cayenne, salt and pep.
• Cheeses: I use cheddar and Gruyere, but any melty cheese will be great.

Step-by-Step Instructions

1. Preheat oven to 375 degrees.
2. Coat a 13x9 baking dish with cooking spray. Set aside.
3. In a medium mixing bowl, stir together the melted butter, shredded Brussels sprouts, breadcrumbs and salt. Set aside.
4. In a large Dutch oven, bring a pot of water to a boil.
5. Cook pasta according to package directions. Drain and set aside.
6. In the same pot, heat butter to medium high heat.
7. Whisk in flour and cook, whisking continuously, for 1-2 minutes. Slowly add milk, whisking vigorously until incorporated and smooth.
8. Let simmer 3-4 minutes, whisking frequently, until thickened. Whisk in salt, pepper, cayenne and dry mustard.
9. Remove from heat and whisk in cheeses until melted.
10. Taste and adjust seasoning, if necessary.
11. Add cooked pasta and stir until combined.
12. Transfer mac and cheese to the prepared baking dish.
13. Evenly top with the Brussels sprouts mixture.
14. Bake 15-20 minutes, until cheese is bubbly and topping is slightly browned.

Recipe Substitutions and Alterations

• For the Brussels sprouts: If you're not a fan, you can completely skip the topping.
  • Or, you can mix in any veggie of your choice, like cooked broccoli, green beans or spinach.
• For the pasta: Use any shape of pasta you like or have on hand.
  • I like to use whole grain, bean/legume or "enhanced" pastas that have added nutrients (like fiber and omega 3s).
• For the milk: Use any variation of plain milk.
  • I use low-fat cow's milk, but any fat percentage will work, and any kind of plain milk alternative (like almond or soy) will be fine, too.
• For the cheeses: Use what you have on hand, such as any cheddar or melty cheeses like gouda or Gruyere.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta, panko breadcrumbs and flour to make the roux.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use any plain dairy free milk, like soy, oat, pea, almond, rice or cashew. Use dairy free cheeses.
  • (FYI: I haven't tested a dairy free version of this recipe.)
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you use are nut free.
• To make this egg free: This recipe does not contain eggs.

Comfort food favorites:

• Broccoli Cheese Soup
• Chicken Parmesan Pasta Bake
• Cornflake-Crusted Buttermilk Chicken
• Loaded Cheesy Potato Soup
• Tater Tot Casserole
• Kale and Sausage Gnocchi Bake

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