Name: Brussels Sprouts Mac
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6 - 8
Ingredients: 3 c. Brussels sprouts, cleaned and halved; 1 tbsp. olive oil; kosher salt; Freshly ground black pepper; 2/3 lb. Fusilli pasta, boiled to al dente; 1/4 c. butter; 1/4 c. flour; 2 1/2 c. whole milk; 1 1/2 c. white Cheddar; 1 c. fontina, shredded; 3/4 c. freshly grated Parmesan, divided; 1/2 c. panko breadcrumbs

Step 1Preheat oven to 375°. Place brussels sprouts on baking sheet and toss with olive oil. Season with salt and pepper then bake until tender, about 30 minutes.

Step 2In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until starting to thicken, about 5 minutes.

Step 3Remove pan from heat and stir in cheddar, fontina, and 1/2 c parmesan and whisk until smooth. Fold in cooked pasta and cooked brussels sprouts. Transfer into baking dish.

Step 4 In a medium bowl, combine Panko and the remaining parmesan. Season with salt and pepper and sprinkle over pasta.

Step 5 Bake until bubbly and golden, 25-30 minutes. Serve.