Brussels Sprouts Mac and Cheese
Delicious one pan brussels sprouts mac and cheese made with a lightened up cheese sauce for the perfect 30-minute dinner! This easy brussels sprouts mac and cheese recipe is great for kiddos and the perfect way to get your veggies in.
Servings 6 servings
Calories 389cal
Ingredients
- For the pasta:
- 8 ounces gemelli pasta* (or any pasta of choice)
- For the brussels sprouts:
- 1 tablespoon olive oil or butter
- 1 pound brussels sprouts, halved and any outer yellow leaves removed
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- For the cheddar cheese sauce:
- 2 tablespoons butter or ghee
- 2 cloves garlic, finely minced
- ¼ cup all purpose flour (whole wheat or all purpose GF flour will also work)
- 1 3/4 cups unsweetened almond or cashew milk (can also use regular milk)
- 6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)**
- Freshly ground salt and pepper, to taste
- For topping:
- 2 oz cheddar cheese (about ½ cup shredded cheddar cheese)
- Parsley, for garnishing
Instructions
- First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- While the noodles are boiling, cook the brussels sprouts: In a large oven safe skillet or pot, add in olive oil and place over medium high heat. Once hot, add in brussels sprouts and sprinkle garlic powder on top, then season with salt and pepper. Stir frequently and cook until brussels begin to turn slightly golden brown, about 3-5 minutes. Once nice, golden and tender, transfer to a large bowl and set aside.
- In the same skillet or pot, make a slurry: add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in cashew/almondmilk (or regular milk), whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for a few minutes, stirring every so often. Next add in 6 ounce of cheese and stir until cheese is completely melted. Add salt and pepper, to taste.
- Finally, fold in cooked noodles and cooked brussels sprouts to the cheese sauce. Taste again and add additional salt and pepper, if necessary. Top with additional 2 ounces shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the oven broiler for 1-2 minutes or until cheese is bubbly and slightly golden brown. Serves 6. Top with a little freshly ground black pepper, and parsley if you’d like.
Notes
To make gluten free: Feel free to use a gluten free pasta. My favorite is Banza.
To store: Place any leftover brussels sprouts mac and cheese in an airtight container in the refrigerator for up to 4-5 days. I wouldn't recommend freezing this recipe as the texture and taste might not come out the way you want it to when defrosted.
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. If you're reheating in the oven, simply 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 for 20 minutes or so at 350 degrees F.
Nutrition
Serving: 1serving | Calories: 389cal | Carbohydrates: 38.9g | Protein: 15.6g | Fat: 20.1g | Saturated Fat: 10.8g | Fiber: 4g | Sugar: 2.3g