Brussels Sprouts Mac And Cheese Recipes
BACON AND BRUSSELS SPROUT MAC AND CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings as an entree or 10 to 12 as starter or side
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
- Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil.
- Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low.
- Boil the pasta to just shy of al dente, 5 to 6 minutes, drain.
- Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.
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- Bring a large pot of salted water to a boil. Add the pasta and cook until 2 minutes short of al dente. Drain and set aside.
- Meanwhile, preheat the oven to 400 degrees F. Lightly coat a 2-quart or 9-inch round baking dish with nonstick spray. In a large deep skillet or Dutch oven, cook the bacon over low heat until it is crisp and the fat is rendered, about 10 to 15 minutes. Stir periodically and don’t rush the process. With a slotted spoon, remove the cooked bacon from the skillet and transfer to a paper-towel-lined plate. Set aside. Drain all but 2 tablespoons fat from the skillet (you may not need to drain the pan at all). Increase the heat to medium high.
- While the bacon cooks, trim off the ends of the brussels sprouts and cut them into very thin slices or shave them on a mandoline. Add them to the pot with the reserved bacon fat and sprinkle with salt and pepper. Cook, stirring often, until brighter green in color but barely wilted, 2 to 3 minutes. Add the garlic and lemon zest and cook 1 minute. Sprinkle the flour over the top and stir until blended, about 1 minute more.
- Splash in the broth about 1/4 cup at a time, stirring constantly to blend between additions and prevent lumps from forming. Let simmer until slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly. Stir in the Greek yogurt, 1/3 cup cheddar cheese, 1/3 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
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- Preheat oven to 400°F. Add the pasta to a medium mixing bowl and add enough water to cover. Add a pinch of salt and set aside while you work on the other parts of the dish.
- Line a baking sheet with aluminum foil. Add the sliced Brussels sprouts to a mixing bowl and add enough olive oil to coat. Season with salt. Spread on the baking sheet in an even layer and roast until the sprouts are tender to the touch and look deeply browned and crisped in spots, about 5-8 minutes. Let cool while you make the cheese sauce.
- Heat a medium saucepan over medium high heat. Add the butter and shallots and sauté until the shallots are translucent and the raw shallot smell turns sweet and fragrant, about 2 minutes. Add the flour and stir into a paste. Cook until the mixture turns a faint tan and smells slightly toasty, about 2 minutes. Add the milk and stir to disperse the flour mixture throughout. Bring just to a simmer, stirring constantly. The mixture should thicken slightly. Remove from heat.
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