Let’s start by bringing a big pot of salted water to a boil.
While we are waiting for that, let’s trim our brussels sprouts.
First chop the ends off…
Then slice them in half.
Now do that 20 more times!
Once your water comes to a boil, throw in a box of penne and allow that to boil for 3 minutes…
Now add your trimmed brussels sprouts to your pasta pot and cook everything together for another 3 minutes, or until your pasta is al dente.
Drain your pasta and slightly cooked brussels sprouts, then pop them into a large casserole dish.
We’ll come back to these guys in a minute!
Dice up 5-6 slices of thick cut bacon, then cook them to a crisp in a pot over low to medium heat.
Remove your crispy bacon & reserve 2 tablespoons of the bacon fat left behind.
Over medium heat sauté 1 diced onion…
Once your onion has softened (about 3 minutes) go ahead and stir in 2 tablespoons of all purpose flour…
After your flour has cook through (about 2 minutes), whisk in 2 cups of milk (whole milk works best but 2% or skim will be just fine!).
Season your white sauce with a teaspoon of garlic powder…
And a pinch of nutmeg, salt and fresh pepper.
Go easy on the salt because…
We are going to add 1 cup of shredded mozzarella,
And 1 cup of shredded parmesan cheese to our sauce!
Take your pot off of the heat and whisk your cheese in allowing your sauce to become nice and smooth! Don’t forget to taste your sauce. Does it need more pepper, more nutmeg? Now is a good time to add it!
Remember our brussels sprouts and pasta patiently waiting for their turn?
Go ahead and stir in your bacon pieces…
And that gorgeous cheese sauce into your casserole dish!
Throw a little more shredded cheese on top, then pop this dish into a pre-heated 400 degree oven for 20 minutes…
Or until the perfect combination of melty, crispy magic happens!
Dish up my friends! There will be plenty more where this came from!
- Serves 6
- 1 13oz box of penne (wheat or regular)
- 1 1/2 pounds trimmed brussel sprouts
- 5-6 slices thick cut bacon
- 1 medium onion, diced
- 2 tablespoons all purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon garlic powder
- ground nutmeg, salt and pepper to taste
- 1 cup shredded mozzarella
- 1 1/2 cup shredded parmesan (1/2 cup will be sprinkled on top)