Chicken, Bacon, and Brussels Sprouts Mac & Cheese

There is so much flavor packed into this great macaroni and cheese! Chicken and bacon...and 3 kinds of cheeses!

I'm still working on getting my family to like brussels sprouts and I think I'm at the point where if it's shredded, they are fine. So this recipe was a keeper. Also I will say that I love the three cheese combo in this. Original recipe called for swiss but it's the one cheese none of us like, so I always replace it with mozzarella. I think gruyere or gouda would be good too.

What you need:

• 2 pints brussels sprouts
• 1 Tbsp. extra virgin olive oil
• 1/3 lb. center cut bacon, chopped
• 1 lb. chicken tenderloins, cut into bite-size pieces
• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 to 4 cloves minced garlic
• 3 Tbsp. all purpose flour
• 1/2 cup dry white wine
• 1 cup chicken broth
• 3 cups milk
• Ground nutmeg to taste
• Salt and pepper to taste
• 1 lb. penne or rotini
• 1 cup shredded sharp white cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded Parmesan cheese, divided
  

Directions:

1. Remove stems from brussels sprouts then shred or chop into strips.
2. In a large pot, bring water to a boil and then parboil sprouts for 2 minutes or until tender crisp. Drain and cool.
3. In the same pot, bring water to a boil again and cook pasta according to box directions. Drain.
   
4. In a large skillet, add oil to pan and cook bacon over medium heat until crisp, remove and drain most of the grease off but leave about 1 Tbsp. behind.
5. Add chicken to skillet and cook until browned and cooked through. Remove and set aside.
6. Add butter to the pan and let melt. Then add onion and garlic. Cook for about 5 minutes, stirring often.
7. Add flour and cook for an additional minute. Then whisk in wine to deglaze, scraping any browned bits from the bottom of the skillet.
8. Add chicken broth and milk and cook until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and pepper.
9. Reduce heat to low and add 2/3 cup of each type of cheese, stir until melted. 
10. Stir together pasta, brussel sprouts, chicken, and sauce. Pour into a 9x13-inch baking pan.
11. Top with remaining 1/3 cup of each cheese.
12. Bake in a preheated 350 degree oven for 10 to 12 minutes or until heated through.
13. Top with bacon and serve!
    

Recipe from Flying on Jess Fuel

One of my favorite brussels recipes is this Sausage & Brussels Sprouts Parmesan Pasta. My family raved about it. I think this Skillet Gnocchi with Brussels Sprouts from Pumpkin 'N Spice looks incredible - it has bacon too!

Chicken, Bacon, and Brussels Sprouts Mac & Cheese

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 pints brussels sprouts
• 1 Tbsp. extra virgin olive oil
• 1/3 lb. center cut bacon, chopped
• 1 lb. chicken tenderloins, cut into bite-size pieces
• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 to 4 cloves minced garlic
• 3 Tbsp. all purpose flour
• 1/2 cup dry white wine
• 1 cup chicken broth
• 3 cups milk
• Ground nutmeg to taste
• Salt and pepper to taste
• 1 lb. penne or rotini
• 1 cup shredded sharp white cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded Parmesan cheese, divided

Instructions

1. Remove stems from brussels sprouts then shred or chop into strips.
2. In a large pot, bring water to a boil and then parboil sprouts for 2 minutes or until tender crisp. Drain and cool.
3. In the same pot, bring water to a boil again and cook pasta according to box directions. Drain.
4. In a large skillet, add oil to pan and cook bacon over medium heat until crisp, remove and drain most of the grease off but leave about 1 Tbsp. behind.
5. Add chicken to skillet and cook until browned and cooked through. Remove and set aside.
6. Add butter to the pan and let melt. Then add onion and garlic. Cook for about 5 minutes, stirring often.
7. Add flour and cook for an additional minute. Then whisk in wine to deglaze, scraping any browned bits from the bottom of the skillet.
8. Add chicken broth and milk and cook until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and pepper.
9. Reduce heat to low and add 2/3 cup of each type of cheese, stir until melted.
10. Stir together pasta, brussel sprouts, chicken, and sauce. Pour into a 9x13-inch baking pan.
11. Top with remaining 1/3 cup of each cheese.
12. Bake in a preheated 350 degree oven for 10 to 12 minutes or until heated through.
13. Top with bacon and serve!
    

Notes:

Recipe from Flying on Jess Fuel

Created using The Recipes Generator