Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs
Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs is a comforting twist on a classic favorite. This creamy dish combines al dente elbow macaroni, roasted Brussels sprouts, and crispy bacon breadcrumbs, creating an irresistible flavor profile that’s perfect for weeknight dinners or festive gatherings. The delightful contrast between the rich cheese sauce and crunchy topping makes this dish not only delicious but visually appealing as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups Brussels sprouts, halved
- 6 slices thick-cut bacon, cooked and chopped
- 2 cups sharp cheddar cheese, shredded
- 3 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Boil salted water in a large pot.
- Cook elbow macaroni until al dente (about 8 minutes). Drain and set aside.
- Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for about 15 minutes until golden brown.
- In a separate pot, melt butter over medium heat. Whisk in flour until smooth to form a roux. Gradually add milk while whisking constantly until thickened. Stir in cheddar cheese until melted.
- Combine cooked pasta with the cheese sauce and roasted Brussels sprouts in a greased baking dish.
- Mix panko breadcrumbs with chopped bacon and Parmesan cheese; sprinkle over the mac and cheese.
- Bake for about 20 minutes until bubbly and golden brown. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For extra flavor, add garlic powder or mustard to the cheese sauce. Substitute Brussels sprouts with broccoli or kale if desired. Leftovers can be stored in an airtight container for up to three days; reheat by adding a splash of milk.