Grown Up Mac & Cheese
We all love classic mac & cheese, but those unidentifiable ingredients on the back of the box are more than a little unsettling. We gave this recipe a face-lift with aged cheddar, hearty ground beef, and a heaping side of roasted Brussels sprouts.
- 10 ounces brussels sprouts
- 1 tablespoon olive oil
- 6 ounces (about 3 cups) campanelle pasta
- 6 ounces lean ground beef
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup whole milk
- 6 ounces (about 1 1/2 cups) grated aged cheddar cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 1 tablespoon finely chopped parsley
- Salt and pepper
Roast Brussels sprouts
Preheat oven to 400 ° F. Stem and quarter brussels sprouts, transfer to a small baking dish and toss with olive oil. Season lightly with salt and pepper and roast for 10-12 minutes or until golden and tender.
Bring a medium-sized pot of water to a boil. Add a generous pinch of salt and pasta. Cook over medium heat for 8-9 minutes until slightly less than al dente. Drain water and set aside.
Prepare Cheese Sauce
Increase oven temperature to 450° F. Heat a medium-sized, ovenproof pan over medium heat. Add ground beef and cook, stirring often, for 2-3 minutes or until well-browned. Transfer to a paper-towel lined plate to drain excess fat.
Return same pan to heat and melt butter. Add flour and stir to combine. Cook over low heat for about 1 minute until thickened and slightly golden. Slowly add milk, stirring to combine until smooth. Bring to a simmer, remove from heat, and stir in cheddar. Stir to combine cheese sauce, beef, and pasta. Season to taste with salt and pepper and pour back into ovenproof pan. Top with breadcrumbs and parmesan and bake for 8-10 minutes until golden brown. Sprinkle with parsley before serving alongside brussels sprouts.
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