Mac and Cheese with Crispy Brussels Sprouts Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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



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


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