Crunchy Brussels Sprouts Pringles Mac and Cheese

About this recipe

This vibrant take on mac and cheese pairs the earthy flavor of Brussels sprouts with the delightful crunch of Pringles. Ideal for a comforting yet unique dinner option that will surprise your taste buds.

Ingredients

• 1 lb elbow macaroni
• 2 tbsp olive oil
• 1 cup finely chopped Brussels sprouts
• 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 crushed original Pringles

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cook macaroni according to package instructions until al dente. Drain and set aside.

3. 3

   Heat olive oil in a pan over medium heat. Add Brussels sprouts and sauté until golden brown. Remove from heat.

4. 4

   In a saucepan, melt butter and whisk in flour over medium heat for 1-2 minutes. Gradually whisk in milk, salt, pepper, cayenne, and nutmeg until thickened.

5. 5

   Reduce heat to low, add cheeses, and stir until melted and smooth.

6. 6

   Combine cooked macaroni and Brussels sprouts with cheese sauce. Mix well.

7. 7

   Transfer to a 9x13 inch baking dish. Top with crushed Pringles.

8. 8

   Bake for 25-30 minutes until the top is golden and crispy. Let cool slightly before serving.