Baked Brussels Sprouts Mac and Cheese with Breadcrumbs

Name: Baked Brussels Sprouts Mac and Cheese with Breadcrumbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces (225 grams) small pasta, such as elbow macaroni or shells; 1 cup (85 grams) thinly sliced Brussels sprouts; 2 tablespoons butter; 3 tablespoons finely minced shallots; 2 tablespoons all-purpose flour; 2 cups milk (any fat % will work); 8 ounces (225 grams) sharp cheddar cheese, grated; 1 tablespoon Dijon mustard (optional); 1 cup panko breadcrumbs; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon kosher salt; black pepper to taste; 1 tablespoon olive oil

Instructions

Prep:20minCook:30min

This mac and cheese uses a no-boil technique with the pasta. You soak the pasta in cool water to allow it to hydrate before it gets added to the sauce and finishes cooking in the oven. The Brussels sprouts roast in the oven that is already heated to bake the mac and cheese. And meanwhile you make the cheese sauce, which starts with a traditional béchamel. I call for sharp cheddar here, but you can use a combination of gruyere, fontina, gouda or any semi-firm cheese. Don't use pre-shredded cheese in this—it has additives that interfere with smooth melting and will result in a clumpy sauce. This bakes in a 2-quart baking dish such as an 8- or 9-inch square baking dish or a 10-inch round casserole. You can double it and make it in a 9"x13" pan for a crowd.

Updated at: Thu, 21 Nov 2024 15:07:33 GMT