Brussels Sprouts and Pringles Mac and Cheese

Alexandra Stehman

Alexandra Stehman

11 months 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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