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Blue Cheese, Bacon, and Brussels Sprouts Macaroni & Cheese {GF} - A grown-up version of a classic that's still plenty cheesy and comforting, but with loads of extra flavor to kick things up a notch! | www.brighteyedbaker.com #BluesdayTuesday @castellousa

Blue Cheese, Bacon, & Brussels Sprouts Macaroni & Cheese {GF}


  • Yield: 4-6 servings

Description

A grown-up version of a classic that’s still plenty cheesy and comforting, but with loads of extra flavor to kick things up a notch!


Ingredients

  • 8 slices bacon
  • 12 ounces brussels sprouts, quartered
  • 6 scallions (stems only), chopped
  • 1 teaspoon salt, plus extra for seasoning vegetables
  • 12 ounces gluten-free elbow macaroni*
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 lb 1 ounce (2 cups) milk, divided use
  • 2 teaspoons cornstarch
  • 6 1/2 ounces (2 cups) shredded white cheddar
  • 5 ounces Castello Traditional Crumbled Danish Blue cheese
  • 1 teaspoon smoked paprika
  • chopped scallion greens, for serving
  • freshly ground pepper

Instructions

  1. Heat a large cast iron skillet or other heavy-bottomed pan over medium heat. Add bacon and cook for 2-3 minutes on each side, until as crisp as desired. Remove from pan and set aside on a paper towel to cool briefly. Chop into bite-size pieces.
  2. Add brussels sprouts and chopped scallion stems to pan with bacon fat and season with salt to taste. Cook over medium heat, tossing occasionally, until outer skins of brussels sprouts have turned dark golden-brown and insides are al dente or fork-tender, about 12-15 minutes. Set aside.
  3. Fill a large pot with 4-6 quarts of water. Add 1 teaspoon salt and bring to a boil. Add pasta and cook according to package instructions until al dente. Strain out water.
  4. While pasta is cooking, melt butter in a medium saucepan set over medium heat. Stir in 8 1/2 ounces (1 cup) milk and heat until steaming. In a separate bowl, whisk cornstarch into remaining 8 1/2 ounces (1 cup) milk until smoothly incorporated.
  5. While stirring, slowly pour cornstarch mixture into heated milk. Bring to a simmer and simmer for 1 minute. Add cheddar, blue cheese, and smoked paprika and stir until cheese melts and sauce is smooth and slightly thickened.
  6. Pour cheese mixture over noodles. Add bacon and brussels sprouts mixture and toss until evenly combined. Serve immediately, with freshly ground pepper and chopped scallions if desired.

Notes

*Feel free to use regular elbow macaroni if you’re not concerned about keeping the recipe gluten-free