had a bad day brussel sprout, onion & bacon mac cheese

Does this ever happen to you? You read or see a recipe that just somehow connects to you on a spiritual gastroenterological level & for days YOU CANNOT STOP THINKING ABOUT IT. That happened to me, our sitter Amy was telling me how she had whipped up a macaroni & cheese dish with brussel sprouts & onions & bacon, OH MY! It sounded like the epitomy of an amazing comfort food dish.

I just had to make it.

So I did.

And IT.WAS.GOOD.

'Had a Bad Day Brussel Sprout, Bacon & Onion Mac Cheese' by Little Pink Monster

Brussel Sprout, Onion & Bacon Mac Cheese

  • 1 pint brussel sprouts, halved if small, quarterd & stems trimmed if large
  • 4-5 slices of thick bacon, cut into 1″ pieces
  • 1/2 sweet onion, chopped
  • 1 & 1/2 cups white cheddar cheese
  • 6 slices swiss or white american cheese, cut up small
  • 1 tbs dijon mustard
  • a few dashes of hot sauce
  • 1 tsp salt
  • 1/2 cu flour
  • 1/4 cu butter
  • 2 & 1/2 cu 2% milk
  • 1 package (16oz) pasta shells

Preheat oven to 425. Arrange bacon on a large baking sheet & cook for 10 minutes. After that add brussel sprouts & onion to the bacon, toss all the ingredients well so everything is coated with some bacon fat. (mmm, bacon fat) Season with salt & pepper & continue to roast for another 10 minutes or until onions are translucent & brussel sprouts are fork tender.

Meanwhile bring a large pot of water to boil on the stovetop, add a good dash of salt to the water & cook pasta shells according to package directions.

While the sprouts are roasting & the pasta is cooking you’re going to make the cheese sauce. In a large saucepan melt butter over medium heat, next add the flour & continue to cook while whisking constantly for 1 minute. Gradually whisk in the milk & cook over medium heat, while whisking, until the mixture thickens and bubbles. Remove from heat. Add cheeses, mustard, salt & and hot sauce, stirring until cheese melts and sauce is smooth.

Drain pasta shells & return to pot. Pour cheese sauce over shells & gently combine. At this point if you’re serving picky little ones that will freak at the thought of a veggie in their macaroni & cheese then go ahead & set aside their servings. Add everything that’s on your baking sheet to the pasta cheese mixture & gently toss. Pour into an oven proof baking dish & sprinkle with a nice tangy shredded cheese like Parmesan or Asiago. Bake for 10 minutes or until the top is golden & bubbly. Serve immediately & ignore all thoughts of bathingsuit season, just enjoy yourself. (:

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  1. Erica

    This sounds great!I never buy brussel sprouts.. time to try something new and different. Thanks for sharing.

  2. Rachel

    So I flagged this recipe when you first posted it and it’s been in the back of my mind since….well today was the day! One word…amazing. I’ve made a lot of different mac n cheese recipes in my day and this was honestly some of the best ever. The flavor was spot on and my husband and dinner guests just kept coming back for more! Thank you for an awesome recipe, this will be on our monthly menu for many years to come!

    ….Now if only I had a pan of leftovers for tomorrow.

    • Natasha

      YAY! I’m so glad you liked it! Now that you mention it I’m TOTALLY going to make it tonight, I need me some mac cheese!

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