The Ultimate Thanksgiving Mac And Cheese
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
60
Sourness
42
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 cups
Brussels Sprouts (quartered)3 tbsps
Olive Oil2 tsps
Garlic Powder8 tbsps
Unsalted Butter2 cups
Stuffing (prepared)1 cup
All-Purpose Flour1 tbsp
Dijon Mustard2 cups
Yellow Cheddar (grated)1 cup
Gruyere (grated)Directions:
1
Preheat the oven to 400 degrees F
2
Combine the Brussels sprouts and squash in a large bowl
3
Add the olive oil and garlic powder, season with salt and pepper and toss to coat
4
Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes
5
Set aside
6
Meanwhile, bring a large pot of water to a boil
7
Cook the pasta according to the package instructions
8
Drain and set aside
9
Melt 4 tablespoons of the butter in a small saucepan
10
Spread the prepared stuffing out on a baking sheet lined with parchment paper
11
Drizzle over the melted butter and toss to coat
12
Roast until crispy, 6 to 8 minutes
13
Melt the remaining 4 tablespoons butter in a large pot over medium-low heat
14
Whisk in the flour and cook for 2 minutes
15
Slowly whisk in the milk
16
Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes
17
Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated
18
If the cheese sauce is too thick, just add a little more milk to thin
19
Taste and season with salt and pepper
20
Stir in the pasta, butternut squash and Brussels sprouts
21
Transfer to a baking dish or large serving bowl and top with the toasted stuffing
22
Serve immediately