• 9e81823c00689457c47e93f5b88ed96e

Skillet Brussels Bacon Mac & Cheese

Got this recipe at a cast iron cooking class that I took with Betty & Linda. You can substitute the brussels with something else or just leave them out.

Prep
Cook
Serves 8people
Ingredients
1
-pound of cooked elbow pasta noodles
6
slices of bacon, chopped
1
shallot, diced
2
garlic cloves, minced
1/2
lb Brussel sprouts, stems removed and sliced
season to taste
2
tbsp unsalted butter
2
tbsp flour
2
cups whole milk
1/2
cup half and half
4
oz fontina cheese, cubed
8
oz cheddar cheese, cubed
2
oz parmesan cheese, grated
1/4
tsp nutmeg
1/4
cup panko bread crumbs
1
tsp nutritional yeast
1
tbsp roasted garlic avocado oil
Directions
1.
Put your black iron skillet in the oven and preheat oven to 375 degrees. Your skillet will be preheated and ready to retain heat while cooking.
2.
In a preheated cast iron skillet place over a medium low heat and add the bacon. Cook until crisp and set aside. Add in the shallot, garlic, and Brussel sprouts. Season and stir to coat and cook until softened - about 5 minutes. In a large bowl toss pasta with Brussel sprout mixture and make the béchamel cheese sauce.
3.
To make the cheese sauce: Heat a small saucepan over medium heat and add the butter. Once it is sizzling, whisk in the flour to create a roux and cook until it is golden brown, about 2 to 3 minutes. Pour in the milk and the half and half, stirring the entire time and cook until it is slightly thickened, about 5 minutes. Stir in cheeses and stir until cheeses have melted. Stir in nutmeg and pour over pasta and toss to coat. Pour into the cast iron skillet. Toss panko crumbs with nutritional yeast and moisten with roasted garlic avocado oil and sprinkle over the top and bake for 30 minutes or until golden and bubbly.

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