Brussels Sprouts and Pringles Mac and Cheese
Alexandra Stehman
over 1 year ago
This unique twist on classic mac and cheese combines the crunch of Pringles with the earthy flavor of Brussels sprouts for a dish that is sure to impress.
Cooking Time
45 minutes
Serving Size
6
Nutrition Per Serving
Cal
650
Protein
25g
Fat
35g
Sat Fat
20g
Carbs
55g
Chole
100mg
Fiber
3g
Sugar
7g
Sodium
800mg
Ingredients
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1 cup grated cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup finely chopped Brussels sprouts
- 1 cup crushed Pringles
Instructions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk, salt, black pepper, cayenne pepper, and nutmeg. Cook, whisking constantly, until mixture thickens and comes to a boil.
- Reduce heat to low and stir in cheddar and Gruyere cheeses until melted and smooth.
- Add cooked macaroni and chopped Brussels sprouts to cheese sauce and stir to combine.
- Transfer mixture to a 9x13 inch baking dish and top with crushed Pringles.
- Bake for 25-30 minutes, until top is golden brown and crispy.
- Let cool for a few minutes before serving.
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