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Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs

Creamy Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs

This Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs transforms a classic dish into a heartwarming feast, perfect for cold winter nights.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Conchiglioni or large shells or rigatoni
For the Vegetables
  • 6 ounces Bacon or turkey bacon for a leaner option
  • 1 large Red Onion yellow onions can be an alternative
  • 3 stalks Scallions or more regular onion if on hand
  • 1 pound Brussels Sprouts or green beans or broccoli
  • 1 cup Kale spinach works for a lighter option
For the Creamy Sauce
  • 4 tablespoons Butter or olive oil for dairy-free option
  • 1/4 cup Flour use gluten-free flour if necessary
  • 3 cups Milk almond or oat milk for dairy-free option
  • 2 cups Cheddar Cheese sharp cheddar enhances depth—Gruyère as a substitute
For the Crunchy Topping
  • 2 slices Bread use stale bread, or gluten-free if needed
  • 1 tablespoon Olive Oil or any neutral oil like vegetable oil
  • 1 teaspoon Kosher Salt or sea salt
  • 2 tablespoons Chives or parsley as an excellent substitute

Equipment

  • Large Dutch oven
  • skillet
  • Food processor
  • Large pot

Method
 

Directions
  1. Cook the diced bacon over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, leaving fat in the pot.
  2. Sauté sliced red onions in the bacon fat over medium-low heat for 10-12 minutes until caramelized. Add scallions and sauté for an additional 2-3 minutes. Set aside.
  3. Add olive oil to the pot and sauté halved Brussels sprouts for 8-10 minutes until browned and tender. Stir in lemon zest and juice, cooking for 1-2 more minutes.
  4. Sauté chopped kale in the same pot for 3-4 minutes until just wilted. Combine with Brussels sprouts and onions, mixing well.
  5. In a food processor, pulse crispy bacon with torn pieces of stale bread until finely ground. Sauté breadcrumb mixture in olive oil for 4-5 minutes until golden.
  6. Cook conchiglioni pasta in salted boiling water for 8-9 minutes until just al dente. Drain, reserving some pasta cooking water.
  7. Melt butter in the same pot, whisk in flour to create a roux, cooking for about 2 minutes. Gradually pour in milk, whisking to avoid lumps; cook for 5-7 minutes until thickened. Stir in cheddar cheese until smooth.
  8. Fold pasta into the cheese sauce, followed by sautéed vegetables. Adjust creaminess with reserved pasta water. Season with salt and pepper to taste.
  9. Serve the mac and cheese in bowls topped with crispy bacon breadcrumbs and fresh chives.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 55gProtein: 30gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

This dish is perfect for a cozy family dinner and can be customized with different vegetables or cheeses.

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