Brussels Sprouts Topping:
- 2 tablespoons melted butter
- 2 cups Brussels sprouts, shredded
- ½ cup Panko breadcrumbs
- ¼ teaspoon coarse salt
Mac and Cheese:
- 1 pound whole grain cavatappi or large shells
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 4 cups milk
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 2 cups shredded Gruyere or gouda cheese
- 1 cup shredded sharp cheddar cheese