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Romano and Roasted Brussels Sprout Mac and Cheese

January 27th, 2014

by Megan of Take a Megabite

Mac and cheese, brussel sprouts food recipe yum comfort wisconsin cheese romano recipe eat dinner lunch take a megabite blogger

I didn’t grow up eating Brussels sprouts. I was kind of wary of them because of how kids hated them on TV. But when I did finally taste them, they were served fried up super-fancy-style with balsamic vinegar and walnuts. I was shocked to find out how absolutely delicious they were! I bet they would’ve been even better sprinkled with Wisconsin Romano Cheese. I just knew it!

Mac and cheese, brussel sprouts food recipe yum comfort wisconsin cheese romano recipe eat dinner lunch take a megabite blogger

Fast-forward several years to the creation of this cheesy and dreamy Romano and Roasted Brussels Sprout Mac and Cheese. With the roasty-toasty Brussels sprouts folded in, it’s complex comfort food. The Wisconsin Romano and Brussels sprouts are a lovely pair.

Mac and cheese, brussel sprouts food recipe yum comfort wisconsin cheese romano recipe eat dinner lunch take a megabite blogger

It’s all about balance when the two ingredients are combined. While you’re eating this cheesy pasta, just pat yourself on the back for eating your veggies too.

Mac and cheese, brussel sprouts food recipe yum comfort wisconsin cheese romano recipe eat dinner lunch take a megabite blogger

Romano and Roasted Brussels Sprout Mac and Cheese
By Megan of Take A Megabite
Servings: 2

Ingredients:

For Brussels Sprouts:

1 pound Brussels sprouts

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup (about 1 ounce) Wisconsin Romano Cheese, grated

 

For Mac and Cheese:

4 cups (1 pound) uncooked noodles, rigatoni, macaroni or penne

1/2 cup (1 stick) butter

8 tablespoons (scant 2/3 cup) flour

1 cup plus 3 tablespoons milk

1 cup sour cream

1/2 cup (about 2 ounces) Wisconsin Asiago Cheese, grated

Salt and pepper to taste

1 tablespoon dried mustard

2 teaspoons dried minced onions

1 teaspoon garlic powder

Pinch ground chipotle chile powder

1 1/2 cups (about 4 ounces) Wisconsin Romano Cheese, coarsely grated

1/2 cup (about 2 ounces) Wisconsin Brick Cheese, coarsely grated

1/2 cup panko bread crumbs

1/4 cup (about 1 ounce) Wisconsin Parmesan Cheese, grated

2 tablespoons olive oil

Red pepper flakes, to taste

 

Cooking Directions:

For Brussels Sprouts:

Preheat oven to 400°F. Trim sprouts, removing outer leaves and any brown bits. Quarter and toss with olive oil, salt and pepper. Place on foil-lined baking sheet and roast 25-30 minutes. Remove from oven and toss with Wisconsin Romano. Set aside.

 

For Mac and Cheese:

Reduce oven temperature to 350°F. Boil noodles to al dente, 10-12 minutes depending on noodle type. Drain and rinse with cold water. Set aside.

Butter 8-inch round pie pan. In warm pan used for noodles, melt butter. Return pan to medium-low heat and add flour. Stir until combined. Stir in milk; continue stirring until thickened. Add sour cream, Wisconsin Asiago, salt, pepper and spices and thoroughly combine. Add Wisconsin Romano and Brick cheeses. Remove from heat and stir until all cheese has melted. Mix in Brussels sprouts until evenly distributed. Pour into prepared pan; smooth until even.

In small bowl, stir together panko bread crumbs, Parmesan and olive oil. Sprinkle evenly over mac and cheese. Sprinkle with red pepper flakes to taste. Bake 30 minutes. Remove from oven and cool at room temperature for 20 minutes before serving.


Mac and cheese, brussel sprouts food recipe yum comfort wisconsin cheese romano recipe eat dinner lunch take a megabite blogger

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