I grew Brussels sprouts for the first time last year. Even though I battled pests on the leaves (aphids and cabbage worm), the sprouts were perfect. Add to a skillet of mac ‘n cheese? You bet!
Brussels Sprout Mac ‘n Cheese
8 oz. elbow macaroni
2 1/4 cups almond milk
5 Tbs. butter
1/4 cup flour
10 oz. white American cheese slices
2 oz. gruyere cheese, grated
2 oz. pecorino cheese, grated
1/4 tsp. cayenne pepper
1/4 tsp. paprika
salt and pepper, to taste
8 oz. Brussels sprouts, trimmed, and thinly sliced
1/4 cup Italian bread crumbs
1. Preheat oven to 357 degrees.
2. Cook macaroni according to package directions, al dente, drain and set aside.
3. In a small bowl, grate the gruyere and pecorino cheeses and add spices. Set aside about 1/2 cup of the grated cheese and 4 slices of white American cheese for the top.
4. Melt butter in a large iron skillet (#12) over medium heat. Add flour and whisk until smooth. Slowly add the milk and whisk until thickened, about 10 minutes. Remove from heat. Slowly add cheeses from bowl and 3-4 slices of white American at a time until all incorporated and melted. Stir in macaroni and Brussels sprouts. (You can core the Brussels sprouts if you prefer, but we don’t.)
5. Top with remaining white American slices and reserved grated cheeses. Sprinkle bread crumbs over cheeses.
6. Bake in iron skillet for 25 minutes. Remove from heat and allow to cool 10 minutes before serving.