Cheesy Macaroni and Cheese with Brussels Sprouts and Bacon

Cheesy Macaroni and Cheese with Brussels Sprouts and Bacon


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The traditional American macaroni and cheese is fine, but what if we put a spin on the classic recipe? This version adds some salty bacon and Brussels sprouts, which takes it to another level. Enjoy!

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 4 1/2 C. Brussels sprouts
  • salt and pepper, to taste
  • 4 oz. applewood smoked bacon, diced
  • 4 Tbs. butter
  • 4 cloves garlic, chopped
  • 1 lg. onion, chopped
  • 1 1/2 Tbs. cornstarch
  • 1/2 C. white wine
  • 1 C. chicken broth
  • 3 C. heavy cream
  • 1 tsp. nutmeg
  • 1 lb. elbow macaroni
  • 1 C. Gruyere
  • 1 C. sharp yellow cheddar
  • 1 C. asiago

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Heat the oven to 375 degrees, and half the Brussels sprouts, ensuring to remove the core. Boil a large stockpot with water and add salt. Parboil the Brussels sprouts so that they're just softened slightly. Remove from water, and cool on a cookie sheet lined with paper towel. Keep the water boiling.

Heat a medium saucepan over medium heat. When warm, brown the bacon, and drain the drippings into the container of butter. Reserve bacon. Return the butter and bacon grease to the pan and heat over medium high. Add the onions, garlic, salt and pepper, and cook for about 5 minutes or until tender and fragrant. Add the cornstarch and half of the wine to deglaze the bottom of the pan. Ensure that you scrape the bottom of the pan. Add chicken broth, heavy cream, and remaining wine. Add nutmeg, and whisk over heat until thickened.

While sauce thickens, boil pasta for about 5 minutes. Drain. Stir small handfuls of the mixed cheeses into the thickened sauce. Add sauce to pasta or pasta to sauce and toss to coat. Add bacon and stir.

Bake in the oven for about 10-15 minutes or until the top is bubbly and browned.

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