Mac and Cheese with Brussels Sprouts

Mac and Cheese with Brussels Sprouts

Enjoy the robust flavors of asiago and gorgonzola in this picture-perfect pasta toss; it’s dotted with caramelized Brussels sprouts and dried cranberries. This one is definitely worth your while!

prep time
30
minutes
cook time
40
minutes
servings
8

Ingredients













Cooking Instructions

1

Arrange Brussels sprouts in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 9 -12 minutes or until crisp-tender. Remove from the heat; set aside.


2

Sauté onion with red pepper flakes in 1 tablespoon butter in a large skillet until crisp-tender. Reduce heat to medium. Stir in 1 tablespoon butter until melted. Add reserved Brussels sprouts; cook and stir until browned. Transfer Brussels sprouts mixture to bowl; keep warm.


3

Cook pasta according to package directions; drain.


4

Meanwhile, melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream. Bring to boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low; gradually stir in asiago and gorgonzola until melted. Add pasta, Brussels sprouts mixture, cranberries and mustard; heat through, stirring constantly. Season with salt and pepper to taste.


Recipe Tip:
Any brand of Wisconsin asiago or gorgonzola cheese can be used.
cheese iconCheesemonger Tip:
Asiago derives its name from a small town in northern Italy. In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

Ingredients













Cooking Instructions

1

Arrange Brussels sprouts in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 9 -12 minutes or until crisp-tender. Remove from the heat; set aside.


2

Sauté onion with red pepper flakes in 1 tablespoon butter in a large skillet until crisp-tender. Reduce heat to medium. Stir in 1 tablespoon butter until melted. Add reserved Brussels sprouts; cook and stir until browned. Transfer Brussels sprouts mixture to bowl; keep warm.


3

Cook pasta according to package directions; drain.


4

Meanwhile, melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream. Bring to boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low; gradually stir in asiago and gorgonzola until melted. Add pasta, Brussels sprouts mixture, cranberries and mustard; heat through, stirring constantly. Season with salt and pepper to taste.


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