Gimme Some Oven

Roasted Brussels Sprouts, Bacon & Pepperjack Macaroni & Cheese

This post may contain affiliate links. Please read my disclosure policy.

This past weekend, I had the privilege of traveling to Roanoke to gather with a bunch of food bloggers for the first-annual Mixed conference. I will be posting more photos and stories of the event soon. It was a total blast!

One of the highlights of the weekend came as a total surprise to me. My Roasted Vegetable Macaroni & Cheese ended up winning a midnight mac ‘n’ cheese contest sponsored by Dreamfields Pasta! I was more than a little shocked, and have no doubt that my face turned beet red as I walked up to receive the prize. But they were awesome, and even gave me a red sash, black feather boa and a little tiara. So fun! :)

Ironically, though, I had just made and photographed a new twist on my favorite recipe the week before. So it’s all the more fun to post it for you now! Instead of all of my summer veggies, I decided to make some macaroni and cheese with some yummy brussels sprouts and bacon. And then my favorite twist was using some spicy Pepperjack cheese instead of cheddar. As I posted on Instagram, I couldn’t even wait to finish photographing before I had to dive in and try some. SO good!!!

Cheers to favorite mac and cheese recipes!

How To Cut Brussels Sprouts | 1-Minute Video

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brussels Sprouts, Bacon & Pepperjack Macaroni & Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x


Kick up your mac ‘n’ cheese with some roasted brussels, bacon and lots of Pepperjack cheese. Delish!


  • 1 lb. brussels sprouts, quartered
  • 1 red onion, peeled and vertically sliced
  • 1 head garlic, cloves peeled
  • 2 Tbsp. canola or vegetable oil
  • 1 (12-ounce) can 2% evaporated milk
  • 2 large eggs
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 oz. elbow macaroni or other pasta
  • 1 Tbsp. butter
  • 68 strips of bacon, cooked and diced
  • 8 oz. freshly shredded Pepperjack cheese (it will melt better if you shred a block yourself)
  • 1/4 cup Parmesan cheese, plus extra for garnish


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss the brussels sprouts and red onion with 2 Tbsp. canola or vegetable oil. Season with extra salt and pepper. Place the vegetables on a baking sheet covered with aluminum foil, and give it a shake so that they spread out in an even layer. Divide out garlic cloves and wrap them in aluminum foil to form a sealed packet, and place that in a corner of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and just beginning to brown around the edges. Remove.
  3. While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
  4. In a separate bowl, whisk together the evaporated milk, eggs, salt, and pepper until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.
  5. Remove pan from heat and stir in the bacon, grated Pepperjack and Parmesan until melted. Then gently stir in the roasted vegetables until combined. Serve immediately.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

33 comments on “Roasted Brussels Sprouts, Bacon & Pepperjack Macaroni & Cheese”

  1. This is all of my favorite things ever on one plate! YUMMMMMM.

  2. mmmmmmm, I’m so eating this for dinner next week. Seriously. I’m pinning it right now.

  3. Congratulations on winning the mac & cheese competition – I’m definitely going to have to try this updated winter version!

  4. Congrats, Ali! I want to dive right into this mac and cheese. Can’t get enough comfort food lately.

  5. I love roasted veggies, what a great mac & cheese. Congrats on winning the competition!

  6. This looks amazing! I love Brussels sprouts, mac, cheese, bacon…

  7. I love adding things to mac and cheese. usually based on what I have in my fridge already. And this looks amazing!

  8. well now i’m going to have to decide which of your mac & cheese recipes to try out first! both look amazing!!!

  9. You ARE the mac and cheese queen :)

  10. The brussels sprouts make this a healthy dish, right? Which means I can eat more?!

  11. Hi. Bye. Can’t talk now. Have to go make this!

  12. This looks SO good!! I love anything with sprouts. I’m sure it’s as good as your winning recipe… which I had a huge bowl of at Mixed and need to make soon!

  13. I am cracking up about the tiara and boa and sash! I love it. Love sprouts when they are roasted.

  14. I’ll be honest – I don’t really like brussel sprouts all that much but I would devour every last bite of this!

  15. This is absolutely amazing! Thanks for the recipe!

  16. Sounds and looks yummy, going to make this weekend for family! Thanks for sharing

  17. Maybe this is implied… but do you chop the roasted garlic and add it into the dish? Thanks! I love your site and all of your recipes I’ve tried so far!

  18. Can I leave out the eggs in the roasted vegetable Mac and cheese? I really dislike eggs but love that recipe and want to make it soon.

  19. looks delicious!!! I’m making this tonight.  Is the yield of 2-4 for a main dish? I was planning on it being a side fir 4 people

  20. Very good. Also added yellow squash and zucchini.  Love the taste of the roasted veggies and the crunchy bacon.

    • Thanks Barbara, we’re happy you liked this, and we think the squash and zucchini additions sound great! :)