For a flavorful twist on classic mac and cheese, this Brussels sprouts version blends the creamy richness of pasta with the earthy depth of Brussels sprouts and a touch of lemon zest. Crispy bacon adds a savory crunch, while a mix of cheeses and whole wheat pasta offer both comfort and nutrition. With the addition of Greek yogurt, this dish provides extra creaminess without the extra calories, making it a wholesome choice for any meal—whether as a hearty main or a satisfying side.
Ingredients
- 8 ounces whole wheat “twisty” pasta (such as gemelli, cavatappi, or rotini; shells, bowtie, or penne also work)
- 4 slices bacon, cut into lardons
- 1 pound Brussels sprouts, trimmed and halved or quartered if large
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- ½ small lemon, zested (about ¾ teaspoon zest) and juiced (about 2 tablespoons)
- 3 tablespoons white whole wheat flour
- 1¾ cups low-sodium chicken or vegetable broth
- 7 ounces 2% Greek yogurt
- ⅔ cup coarsely grated sharp cheddar cheese, divided
- ⅔ cup coarsely grated part-skim mozzarella cheese, divided
- ¼ cup plus 2 tablespoons finely grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Prepare the pasta following the package instructions, cooking it until it reaches an al dente texture. Drain and set aside.
- Cook the Bacon and Brussels Sprouts: In a large skillet over medium heat, cook the bacon lardons until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of the bacon fat in the skillet for later use.
- Sauté the Brussels Sprouts: In the same skillet, add the Brussels sprouts and season with ½ teaspoon salt and ½ teaspoon black pepper. Sauté over medium heat until they are tender and slightly caramelized, about 8-10 minutes. Add the minced garlic and lemon zest, cooking for another minute until fragrant. Remove from heat.
- Prepare the Cheese Sauce: In a medium saucepan, whisk together the flour and remaining ½ teaspoon salt and ½ teaspoon black pepper over medium heat. Slowly add the broth, whisking constantly to prevent lumps, and cook until thickened, about 3-4 minutes.
- Add Greek Yogurt and Cheese: Remove the saucepan from heat and stir in the Greek yogurt, ⅓ cup cheddar cheese, ⅓ cup mozzarella cheese, and all but 2 tablespoons of the Parmesan cheese. Mix continuously until the cheese is fully melted and the sauce becomes smooth and creamy. Add the lemon juice to the sauce and mix well.
- Combine Everything: Add the cooked pasta, bacon, Brussels sprouts, and cheese sauce back to the large skillet. Stir to combine everything thoroughly. Top with the remaining cheddar, mozzarella, and saved Parmesan, scattering them evenly over the dish.
- Bake: Preheat your oven broiler. Transfer the skillet to the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown on top. (Watch closely to avoid burning.)
- Serve: Remove from the oven and let cool slightly. Serve warm, garnished with additional lemon zest or parsley if desired.
Conclusion
This Brussels sprouts mac and cheese offers a sophisticated twist on a beloved classic. The creamy, cheesy pasta is complemented by the rich flavor of Brussels sprouts, the crunch of crispy bacon, and a hint of lemon for a refreshing contrast. Whether served as a comforting main or a standout side, this dish is sure to wow your family and friends with its delightful flavors.
Brussels Sprouts Mac and Cheese with a Twist of Lemon and Bacon
This Brussels sprouts mac and cheese is a uniquetwist on a classic comfort dish, featuring crispy bacon, tender Brusselssprouts, and a creamy cheese blend with a hint of lemon. It’s rich, flavorful,and packed with texture.
Ingredients
- 8 ounces whole wheat “twisty” pasta such as gemelli, cavatappi, or rotini; shells, bowtie, or penne also work
- 4 slices bacon cut into lardons
- 1 pound Brussels sprouts trimmed and halved or quartered if large
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic minced
- ½ small lemon zested (about ¾ teaspoon zest) and juiced (about 2 tablespoons)
- 3 tablespoons white whole wheat flour
- 1¾ cups low-sodium chicken or vegetable broth
- 7 ounces 2% Greek yogurt
- ⅔ cup coarsely grated sharp cheddar cheese divided
- ⅔ cup coarsely grated part-skim mozzarella cheese divided
- ¼ cup plus 2 tablespoons finely grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Prepare the pasta following the package instructions, cooking it until it reaches an al dente texture. Drain and set aside.
- Cook the Bacon and Brussels Sprouts: In a large skillet over medium heat, cook the bacon lardons until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of the bacon fat in the skillet for later use.
- Sauté the Brussels Sprouts: In the same skillet, add the Brussels sprouts and season with ½ teaspoon salt and ½ teaspoon black pepper. Sauté over medium heat until they are tender and slightly caramelized, about 8-10 minutes. Add the minced garlic and lemon zest, cooking for another minute until fragrant. Remove from heat.
- Prepare the Cheese Sauce: In a medium saucepan, whisk together the flour and remaining ½ teaspoon salt and ½ teaspoon black pepper over medium heat. Slowly add the broth, whisking constantly to prevent lumps, and cook until thickened, about 3-4 minutes.
- Add Greek Yogurt and Cheese: Remove the saucepan from heat and stir in the Greek yogurt, ⅓ cup cheddar cheese, ⅓ cup mozzarella cheese, and all but 2 tablespoons of the Parmesan cheese. Mix continuously until the cheese is fully melted and the sauce becomes smooth and creamy. Add the lemon juice to the sauce and mix well.
- Combine Everything: Add the cooked pasta, bacon, Brussels sprouts, and cheese sauce back to the large skillet. Stir to combine everything thoroughly. Top with the remaining cheddar, mozzarella, and saved Parmesan, scattering them evenly over the dish.
- Bake: Preheat your oven broiler. Transfer the skillet to the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown on top. (Watch closely to avoid burning.)
- Serve: Remove from the oven and let cool slightly. Serve warm, garnished with additional lemon zest or parsley if desired.