I figured it was time to eat some bacon. I mean, it’s been a whole week.
And what better way to enjoy it than with lots of cheese and Brussels sprouts?
Exactly my thoughts.
I know Brussels sprouts can be divisive, but I’m hooked. We’ll adjust to the obsession together.
Before we dive into the recipe: today is my dad’s birthday — a big one. Our birthdays are so close it always turns into one long weekend celebration.
P.S. He’d probably pass on this trashed-up mac and cheese, but I’ll keep trying to win him over.
It’s fitting I’m sharing a skillet full of comfort today — last night I had some of the best fried Brussels sprouts of my life. I plan to try recreating them soon. For now, we have this cozy skillet mac.
This version is a slight riff on an older autumn mac-and-cheese I made a few years back. Time flies — I swear I made that recipe yesterday.
I’m tempted to stand in front of a mirror and beg time to slow down, but instead I made dinner.
I cooked this in my trusty cast iron skillet because skillet mac and cheese just feels right: it’s easy, a little different, and undeniably charming.
Food straight from a skillet tastes better. That’s my story and I’m sticking to it.
Plus, a large skillet creates more surface area for that crunchy topping — the one I selfishly nibble off before anyone gets their first serving. Crunchy topping for life.
Skillet Brussels Bacon Mac
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Ingredients
- 1 pound cooked pastasmaller noodles work best
- 6 slices bacon, chopped
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/2 pound Brussels sprouts, stems removed and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk
- 1/2 cup half and half
- 8 ounces fontina cheese, freshly grated
- 4 ounces white cheddar, freshly grated
- 2 ounces parmesan, freshly grated
- 1/4 teaspoon nutmeg
- 1/4 cup panko bread crumbs
- 2 tablespoons fine breadcrumbs
Instructions
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Preheat the oven to 375°F (190°C).
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Heat a large, 12-inch oven-safe skillet over medium-low heat and add the bacon. Cook until the fat begins to render, then remove about a quarter of the bacon and set it aside. Continue cooking the remaining bacon until crisp. Add the shallot, garlic and Brussels sprouts to the skillet and stir to coat in the bacon fat. Cook until the sprouts soften, about 5 minutes. Turn off the heat and toss the cooked pasta into the skillet with the sprouts.
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To make the cheese sauce, heat a small saucepan over medium heat and add the butter. Once it sizzles, whisk in the flour and cook the roux until it is golden, about 2–3 minutes. Gradually whisk in the milk and half-and-half and cook until slightly thickened, about 5 minutes. Remove from heat and stir in the fontina, white cheddar and parmesan until melted. Season with the nutmeg. Pour the cheese sauce over the pasta and Brussels sprouts and toss to coat evenly. Sprinkle the panko and fine breadcrumbs over the top and finish with the reserved bacon.
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Bake for 30–35 minutes, until the top is golden and the edges are bubbly. Remove from the oven and let rest for a few minutes before serving.
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I appreciate you so much!
I ate all of that. No shame.