A couple weeks ago, a coworker and I got into a conversation about our mutual love of mac and cheese. At one point it came up that I had never made mac and cheese that did not come from a box which apparently was quite shocking. So last week while at Trader Joe’s, I grabbed some brussels sprouts without any specific recipe in mind. To find some inspiration, I looked up brussels sprouts recipes and stumbled upon brussels sprouts mac and cheese via the Yummy Mummy Kitchen Blog. I flashed to the conversation with my coworker and decided this would be a perfect way for me to prove my burgeoning (fake) adulthood to myself. And (fake) adulthood never tasted so good.
Brussels Sprouts Mac and Cheese
1.5 cups of brussels sprouts
1 tbsp of extra virgin olive oil
2 cups of bow tie & spirali pasta
1 tbsp of salted butter
1 clove of garlic, minced
1/4 cup of plain Greek Yogurt
1/2 cup of milk
2.5 cups of shredded cheddar cheese
1/3 cup of fresh mozzarella, cut into slices
pinch of salt and freshly cracked pepper
1/8 cup of breadcrumbs
Preheat oven to 375 degrees Fahrenheit. Remove Brussels sprouts from the stalk and cut each into 4 pieces. Place on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes.
Then add the yogurt, milk, 2 cups of the shredded cheese, sliced mozzarella cheese, salt and pepper to taste, cooked pasta, and the roasted Brussels sprouts. Stir to combine. Transfer to a casserole dish. Sprinkle the remaining 1/2 cup of shredded cheese and the breadcrumbs over the top. Dot with remaining tablespoon of butter. Bake the dish for 20-25 minutes at 375 degrees until slightly browned on the top.As usual, I topped mine with Sriracha and it was delicioso.