Are you a fan of brussels sprouts? If not, I’m about to change your mind with this fabulous creamy, gooey brussels sprouts mac and cheese. Because let’s be honest, everything’s better when it involves mac and cheese.
When I was growing up I ate a lot of Kraft Mac and Cheese. Specifically the spiral white cheddar mac and cheese with lots of black pepper and peas. It was kinda my jam. These days, I’m much more into cooking nutritious meals at home that Tony and I both enjoy.
You are watching: Brussels Sprouts Mac and Cheese
Tony didn’t used to be a huge brussels sprouts fan until I started cooking them in the most interesting of ways (think italian shredded brussels salads, perfectly grilled with lots of garlic and more!). And when you can’t think of anything else to do with brussels, well you know… CHEESE IS THE ANSWER.
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I decided I would make a vegetarian one pan brussels sprouts mac and cheese with a lightened up creamy cheese sauce. HOT DIGGITY DOG scoop me up some of this creamy, hot noodle fest right now.
What makes this brussels sprouts mac and cheese a little healthier?
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You’re probably wondering how this is a lightened up, healthier mac and cheese and here’s the answer:
- Less butter
- Less cheese
- Dairy free milk if ya want
- And LOTS of brussels instead of a ton of pasta
Instead of making a butter heavy sauce, I made a slurry of sorts, which helps the mac and cheese stay creamy and coat every bit of brussels sprouts and noodles. I was in love and guess what? So was Tony. He went back for seconds. And then thirds. And then he legitimately polished off the entire pan (with my help, of course.)
What you’ll need to make brussels sprouts mac and cheese
This brussels sprouts mac and cheese recipe couldn’t be simpler, but it’s packed with incredible, cheesy flavor. Here’s what you’ll need to make it:
- Pasta: feel free to use any pasta you’d like, even gluten free! I used a gemelli pasta shape in this recipe, but my other favs include cavatappi, large shells and large elbow noodles.
- For the brussels sprouts: you’ll just need a little olive oil, garlic powder, salt & pepper to perfectly cook the brussels.
- For the cheese sauce: this delicious cheddar cheese sauce is made with butter (or ghee), flour, milk of choice, sharp cheddar cheese (v important that it be sharp), garlic, salt & pepper.
- For topping: you’ll want to reserve some of that cheddar cheese for topping, too, and I love finishing off the dish with fresh parsley or hot sauce!
Customize your mac and cheese
Have fun changing up the mix-ins in this creamy brussels sprouts mac and cheese to truly make it your own!
- Add a boost of protein. Feel free to add in any of the following: 1-2 cups diced cooked chicken breast, 1/2 cup chopped bacon, 1 can drained tuna (OMG WOW) or 1 cup white beans. The possibilities are endless.
- Switch up the cheese. I do recommend sticking with at least half of the cheddar for flavor, but you can feel free to sub the other half with a fun alternative like gouda, gruyere, manchego, parmesan, monterey jack or a spicy cheddar!
- Swap your veggies. I suggest peas or steamed or sauteed broccoli and carrots.
How to make brussels sprouts mac and cheese in one pan
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That’s right, this brussels sprouts mac and cheese is made in one pan (and a pot)! Say hello to a delicious dinner with minimal clean up. Here’s how to do it:
- Cook your noodles. Simply boil the noodles until al dente according to the directions on the package. Drain them & set them aside.
- Cook your brussels. Add the oil, brussels sprouts & seasonings to a oven safe skillet or pot and cook until the brussels sprouts turn a nice golden color. Set aside.
- Make your cheese sauce. In the same pot melt the butter, add the garlic and whisk in the flour. Slowly add in the milk and whisk away any lumps, then bring the mixture to a boil and reduce to a simmer for a few minutes until it’s nice and thick. Lastly, fold in the cheese until it’s melted!
- Add your mix-ins. You’ll then add the noodles, brussels sprouts and any proteins you’d like into the cheese sauce. Taste everything and add some extra salt & pepper as needed.
- Cheese it up. The key to delicious homemade mac and cheese: add some more cheese on top and put the whole pan under the oven broiler for a couple minutes until it’s nice and bubbly. SO GOOD.
Storing & reheating tips
- To store: place any leftover brussels sprouts mac and cheese in an airtight container in the refrigerator for up to 4-5 days.
- To reheat: feel free to reheat in a bowl in the microwave until heated through. You may want to add a splash of additional milk for extra moisture. Alternatively, you can place your portion of mac and cheese in an oven safe dish, mix in a tablespoon or so more of milk, cover it with foil and heat it in the oven for 20 minutes or so at 350 degrees F.
More delicious brussels sprouts recipes
- Italian Chopped Brussels Sprouts Salad
- Kung Pao Chickpea & Brussels Sprouts Stir-Fry
- Warm Brussels Sprouts Salad
- Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts
- Spicy Maple Dijon Grilled Brussels Sprouts
Check out all of our delicious brussels sprouts recipes here!
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I hope you love this brussels sprouts mac and cheese! If you make it, be sure to leave a comment & a rating so I know how you liked it. You can also show me your creations by tagging #ambitiouskitchen on Instagram.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Source: https://gardencourte.com
Categories: Recipe
