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
- 6–8 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.