Romano and Roasted Brussels Sprouts Mac and Cheese

Romano and Roasted Brussels Sprouts Mac and Cheese

Sink spoon first into depths of flavor with this four-cheese pasta dotted with roasted Brussels sprouts. Brick cheese is a Wisconsin original that's mild and buttery sweet, and it's complemented by the rich, aged asiago, romano and parmesan cheeses.

servings
10-12

Ingredients

























Cooking Instructions

For Brussels sprouts:


1

Heat oven to 400°F. Toss Brussels sprouts with olive oil, salt and pepper. Arrange in a single layer on an aluminum foil-lined baking sheet. Bake for 25-30 minutes or until Brussels sprouts are crisp-tender, stirring once. Remove from oven. Sprinkle with romano; toss to coat. Set aside.


For mac and cheese:


1

Reduce oven temperature to 350°F. Cook pasta according to package directions until al dente; drain.


2

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, ground mustard, minced onions, garlic powder and chipotle chili pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in romano, asiago and brick until melted. Stir in Brussels sprouts and pasta. Remove from the heat. Stir in sour cream. Season with salt and pepper to taste.  


3

Spoon pasta mixture into a greased 2-quart baking dish. Combine Panko bread crumbs, parmesan and olive oil in a small bowl. Sprinkle bread crumb mixture and red pepper flakes over pasta. Bake for 25-30 minutes or until heated through. Let stand 10 minutes before serving.


Recipe Tip:
Any brand of Wisconsin romano, asiago, brick or parmesan cheese can be used.
cheese iconCheesemonger Tip:
Romano was originally made in Italy with sheep’s milk. In Wisconsin, cheesemakers use cow’s milk with the addition of enzymes to give the cheese complex tang, which makes it a different flavor than cow’s milk parmesan.

Ingredients

























Cooking Instructions

For Brussels sprouts:


1

Heat oven to 400°F. Toss Brussels sprouts with olive oil, salt and pepper. Arrange in a single layer on an aluminum foil-lined baking sheet. Bake for 25-30 minutes or until Brussels sprouts are crisp-tender, stirring once. Remove from oven. Sprinkle with romano; toss to coat. Set aside.


For mac and cheese:


1

Reduce oven temperature to 350°F. Cook pasta according to package directions until al dente; drain.


2

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, ground mustard, minced onions, garlic powder and chipotle chili pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in romano, asiago and brick until melted. Stir in Brussels sprouts and pasta. Remove from the heat. Stir in sour cream. Season with salt and pepper to taste.  


3

Spoon pasta mixture into a greased 2-quart baking dish. Combine Panko bread crumbs, parmesan and olive oil in a small bowl. Sprinkle bread crumb mixture and red pepper flakes over pasta. Bake for 25-30 minutes or until heated through. Let stand 10 minutes before serving.


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