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Brussels Sprouts Mac and Cheese

Brussels Sprouts Mac and Cheese with Bacon. Creamy, cheesy, and absolutely delicious! Perfect for a comfort food side or weeknight dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 4 servings (as a main or 6 as a side)
Calories: 390 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 8 ounces whole wheat “twisty” pasta such as gemelli, cavatappi, or rotini (shells, bowtie, and penne all work too!)
  • 4 lices Bacon cut into lardons
  • 1 pound Brussels sprouts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 cloves garlic minced
  • ½ small lemon zested (about 3/4 teaspoon zest), plus 2 tablespoons lemon juice
  • 3 tablespoons white whole wheat flour
  • 1 ¾ cups low-sodium chicken or vegetable broth
  • 7 ounces 2% Greek yogurt
  • ⅔ cup coarsely grated sharp cheddar divided
  • ⅔ cup coarsely grated part-skim mozzarella divided
  • ¼ cup plus 2 tablespoons finely grated (ground) Parmesan cheese

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until 2 minutes short of al dente. Drain and set aside.
  2. Meanwhile, preheat the oven to 400 degrees F. Lightly coat a 2-quart or 9-inch round baking dish with nonstick spray. In a large deep skillet or Dutch oven, cook the bacon over low heat until it is crisp and the fat is rendered, about 10 to 15 minutes. Stir periodically and don’t rush the process. With a slotted spoon, remove the cooked bacon from the skillet and transfer to a paper-towel-lined plate. Set aside. Drain all but 2 tablespoons fat from the skillet (you may not need to drain the pan at all). Increase the heat to medium high.
  3. While the bacon cooks, trim off the ends of the brussels sprouts and cut them into very thin slices or shave them on a mandoline. Add them to the pot with the reserved bacon fat and sprinkle with salt and pepper. Cook, stirring often, until brighter green in color but barely wilted, 2 to 3 minutes. Add the garlic and lemon zest and cook 1 minute. Sprinkle the flour over the top and stir until blended, about 1 minute more.
  4. Splash in the broth about 1/4 cup at a time, stirring constantly to blend between additions and prevent lumps from forming. Let simmer until slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly. Stir in the Greek yogurt, 1/3 cup cheddar cheese, 1/3 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
  5. Scrape the pasta mixture into the prepared baking dish and sprinkle with the remaining 1/3 cup cheddar and 1/3 cup mozzarella, then the cooked bacon, then the remaining 2 tablespoons Parmesan. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes. Serve hot.

Nutrition Information

Serving 1of 4 Calories 390kcal (20%) Carbohydrates 59g (20%) Protein 26g (52%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 23mg (8%) Fiber 11g (44%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings (as a main or 6 as a side)

Amount Per Serving

Calories 390

% Daily Value*

Serving 1of 4
Calories 390kcal 20%
Carbohydrates 59g 20%
Protein 26g 52%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Fiber 11g 44%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.