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In the world of comfort food, few dishes evoke nostalgia and satisfaction quite like mac and cheese. This beloved classic has graced dinner tables for generations, often serving as a go-to meal for both children and adults alike. While traditional mac and cheese is undeniably delicious, it can sometimes benefit from a little innovation. Enter Mac and Cheese with Brussels Sprouts and Bacon Breadcrumbs—an elevated take on a timeless favorite that transforms it from a simple side dish into a sumptuous main course.

Mac and Cheese with Brussels Sprouts & Bacon Breadcrumbs – The Original Dish

Elevate your comfort food game with this delicious Mac and Cheese featuring roasted Brussels sprouts and crispy bacon breadcrumbs. This gourmet twist transforms a classic dish into a delightful meal that blends creamy, cheesy goodness with earthy flavors and crunchy textures. Perfect for impressing guests or treating yourself! Discover the easy steps and tips to create this satisfying dish at home. #MacAndCheese #BrusselsSprouts #ComfortFood #CookingAtHome #Foodie ⠀
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Ingredients
  

For the Mac and Cheese:

8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

1 cup whole milk

1 cup heavy cream

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

For the Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper to taste

For the Bacon Breadcrumbs:

4 slices of bacon, chopped

1 cup panko breadcrumbs

1 tablespoon fresh parsley, chopped

1 tablespoon grated Parmesan cheese

1 tablespoon melted butter

Pinch of red pepper flakes (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Cook the Macaroni:

        In a large pot of boiling salted water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

          Prepare the Cheese Sauce:

            In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until lightly golden. Slowly whisk in the milk and heavy cream while constantly stirring until the mixture is smooth and thickens, about 5-7 minutes.

              Add Cheeses:

                Remove from heat, then stir in the cheddar and Gruyère cheese until melted and combined. Season with garlic powder, onion powder, paprika, salt, and pepper.

                  Combine Pasta and Cheese:

                    Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to a greased 9x13-inch baking dish.

                      Prepare Brussels Sprouts:

                        In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet. Roast in the oven for about 20-25 minutes or until tender and golden, shaking the pan halfway through for even cooking.

                          Make Bacon Breadcrumbs:

                            While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, reserving a tablespoon of bacon fat in the skillet.

                              In the same skillet, add the panko breadcrumbs and toast them until golden brown. Remove from heat and stir in the bacon, parsley, Parmesan cheese, melted butter, and red pepper flakes if using.

                                Assemble the Dish:

                                  Once the Brussels sprouts are done, layer them over the mac and cheese. Top with the crispy bacon panko mixture.

                                    Final Bake:

                                      Return the baking dish to the oven and bake for 15-20 minutes until the top is golden and crunchy.

                                        Serve:

                                          Allow to cool for a few minutes before serving. Enjoy your gourmet mac and cheese with a delightful twist!

                                            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6