Brussel-Squash Mac and Cheese

This wasn’t very good, but I’m not calling it a failure. That’s because the flavor combinations were great, but the final product was a bit dry and could have been much improved. I wanted to make a mac and cheese with fall flavors, and my mind went right to brussel sprouts and squash. I wanted to brown these veggies first so the mac wouldn’t be a big mushy mess. My favorite way to eat brussel sprouts is the way heidi cooks them. I could eat a bunch of them like that as an after work snack or even as a popcorn alternative watching a movie (Realllly??? Yes!). I decided to start with this recipe, but crank the heat up so that they would brown but barely cook. That way in the oven they wouldn’t overcook and still have some of that yummy brussel crunch. P.S. I’m marking this as vegetarian because you could easily make it with olive oil instead of bacon and bacon fat.

Cheddar, Gruyere, and Asiago. I think the blend of cheeses was the first mistake. Could have used something less sharp and more juicy.

They only had acorn, I would have used butternut.

Don’t use too much Rosemary, it will overpower.

Arent brussel sprouts really awesome?

Rosemary and thyme chopped.

Shallots and flour added to the bacon. Then the herbs.

mmmmmmm

Same idea with the squash. High heat to brown, but still almost raw in the center.

I added a cup of cream and cup of milk to the bacon mixture, then added the cheeses. This is another place this could have been improved. More milk. It was dry. This picture is of the finished sauce in the baking dish.

I was a little heavy handed with the breadcrumbs. Yet another factor that dried this dish. The goat cheese was really nice though.

See how the Brussels and the pasta shells have the same shape? That was a really nice part of this that I hadn’t planned.

Now don’t get me wrong, this wasn’t all bad. The first night it was pretty good dispite having too many breadcrumbs. There were many great bites to be had, especially when you got a sprout and squash and pasta and goat cheese all on one fork. When we make mac and cheese though, we usually have a lot leftover and the leftovers of this just got worse and worse and we actually threw some out! Usually we finish them a day or two later.

4 or 5 pieces of bacon diced in a pan. Cook until almost crispy. Add shallots. 2 minutes. Add 2 tbsp of flour and stir well with a fork breaking up lumps. Add rosemary and thyme. Stir 1 minute. Add cup of cream and 2 or 3 cups of milk. Stir and bring to a almost boil. Add about 4 cups of cheese. 3 different kinds freshly grated. Don’t use the combo of cheddar, gruyere, and asiago cause it didn’t work for me. meanwhile brown brussel sprouts and squash on very high heat so they don’t cook in the middle. Put sauce, cooked pasta, and veggies into a baking dish. Cover with breadcrumbs and goat cheese. Bake at 350 for 20 minutes. Broil if it isn’t brown yet.