Creamy Mac and Cheese with Crispy Brussels Sprouts

Trying to stay warm with this creamy stove top mac and cheese topped with crispy Brussels Sprouts.

Yesterday was by far the coldest day yet. And we had snow. I had already planned for a day of nothing. Sitting by the fire was my main objective. Let's just say I accomplished that and managed stay in my pajamas all day long. 

The one activity I did get done was to make this gigantic pot of mac and cheese. I was feeling like we have been lacking veggies lately (with the exception of potatoes) so I added some Brussels Sprouts. These were baked in the oven at a high temperature so they were all crispy, adding a nice texture to the creamy mac and cheese. 

Mr. J got a huge bowl full after he finished shoveling the driveway. We only got about 4- 5 inches but it was so windy and cold even being outside for 30 or so minutes was brutal. This was the best way to speed up the warming process. 

Creamy Mac and Cheese with Crispy Brussels Sprouts

by Emily Morris

Prep Time: 30 minutes

Cook Time: 30-40 minutes

Keywords: saute bake entree cheese pasta brussels sprouts winter

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Ingredients (serves 6-8)

• 1 lb elbow macaroni
• 1/2 cup butter, (1 stick) unsalted
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Dash pepper
• 4 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 1 cup Parmesan
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon ground nutmeg

For the Brussels Sprouts:

• 12 oz Brussels Sprouts, cleaned and cut in half
• 1/2 teaspoon olive oil
• salt and pepper to taste

Instructions

Preheat oven to 425. Place Brussels Sprouts in a small baking dish so they lay in a single layer. Drizzle with olive oil to coat and season with salt and pepper. Bake for 30-40 minutes until browned and crispy.

While the Brussels Sprouts are baking, cook macaroni according to package directions. Set aside when done.

In a 4 cup liquid measure cup, measure out milk and cook in microwave until just warm, about 1-2 minutes.

Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, nutmeg, salt and pepper until thick and smooth.

Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened. The mixture should coat the back of a spoon.

Stir in cheese until melted and smooth. Stir in mustard if desired.

Drain macaroni; add to cheese sauce and stir to coat.

Dish each serving of mac and cheese into a bowl. Top with crispy Brussels Sprouts and serve immediately.

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