I have been trying to get brussel sprouts into mac and cheese for years.
Seems like every time Autumn comes around, I try and fail! Mixing them into the mac created soggy and tasteless sprouts. The next time I tried browning them first and they became way overcooked. The addition of breadcrumbs didn't help the flavor, but only dried everything out!
This year was different. This year I had a new angle. Use the brussel sprouts INSTEAD of the breadcrumb topping! I like the top of a mac and cheese to be browned, and I also like brussel sprouts to be browned. I like romano cheese mixed with breadcrumbs, but I also love it with brussel sprouts! I knew I was on to something. The Mac and Cheese turned out awesome and is definitely going to be a new fall staple of mine!
I love how these brussel sprout stalks start popping up at the grocery store this time of year.
The base of the cheese sauce starts with bacon, onion, mushroom, and butter!
Cheese, brussel sprouts, and melted butter make up the topping.
It's very saucy, but after baking it will tighten up a bit.
Brussel topping floated on top.
Nicely browned. Brown is what makes brussel sprouts taste good!
Let the mac and cheese rest about 15 minutes if you want to get nice slices like this one!
Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!