Gouda Mac and Cheese with Brussels Sprouts and Mushrooms offers a tasty and on-trend twist to one of America’s most comforting pasta dishes. The rich, earthy flavors of Brussels sprouts and mushrooms seemingly melt into the creamy goodness of Gouda cheese – combine all that with the pasta of your choice, and it’s noodle nirvana!
Plus, veggies – don’t forget you sneaked vegetables into each and every serving of this gouda mac and cheese! It’s a great way to convince kids to eat more of the good stuff. As for the pasta, you can use the flour variety (eg: traditional durum wheat or a gluten-free alternative (I like ZenB Pasta made from 100% yellow peas to offer LOTS of fiber and protein)
This Brussels sprout mac and cheese is an easy 9” x 13” side dish and makes a great take-along offering to a pot luck or holiday feast at a friend’s house – keep it warm in this awesome casserole cozy. I know It will be one of our most popular and best thanksgiving side dishes of this year.
TIPS FOR GOUDA MAC & CHEESE WITH BRUSSELS SPROUTS
Cheese Swap: You can swap out the Gouda for an equal amount of sharp cheddar (or really any similar cheese) for a bold change.
Don’t Like Mushrooms?: Just leave them out, no other modification needed.
Don’t Like Brussels Sprouts?: Swap with fresh broccoli florets and roast as directed for Brussel sprouts in recipe.
Pasta Shape: I prefer an elbow macaroni, penne, cavatappi or rotini for Mac and Cheese recipes. These have lots of twists and/or tunnels to catch the cheesy sauce.
Pasta Alternatives: I’ve used both traditional and gluten-free pastas to make this Brussel Sprouts Mac & Cheese, so go with your preference. It’s best when pre-cooking the noodles to take them off al dente (very slightly “to the tooth” or firm) because they will cook a second time as a mac and cheese casserole in the oven.
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This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9×13 casserole crowd pleaser!
- 8 ounces brussels sprouts; tough outer leaves removed trimmed and halved (or quartered, if large)
- 8 ounces white button mushrooms quartered
- 2 tbsp olive oil divided
- ½ tsp salt plus a dash more for pasta water
- ½ teaspoon ground black pepper
- 1 8- ounce box of uncooked pasta elbows, rotini, penne or similar
- 6 ounces gouda cheese grated
- ¼ cup butter
- ¼ cup flour
- 2 tsp Dijon mustard
- 1 tsp minced garlic
- 1/2 tsp paprika
- 18 ounces whole milk
- 1 ounce fresh-grated Parmesan cheese about ½ cup
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Pre-heat oven to 425F.
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Trim Brussels sprouts and pull off tough outer leaves. Half smaller sprouts, and quarter large ones. Do the same for mushrooms.
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In 9” x 13” glass baking dish, add Brussels sprouts. Drizzle with 1 tbsp of olive oil, and sprinkle with about half of the salt and pepper to season.
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Roast in oven for a total of 20-25 minutes. After 10 minutes, pull out and add mushrooms to the dish, along with the remaining olive oil, salt and pepper. Return to oven to roast for 10 more minutes (so 10 minutes total for mushrooms, 20-ish for sprouts).
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While vegetables are roasting, bring water to boil in pasta pot and prepare pasta per package instructions for “al dente”. After cooking, drain in colander and set aside.
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In same pot that pasta was cooked in (now empty), melt butter over medium-high heat. Sir in mustard and garlic and stir for about 1 minute. Next add in flour a little at a time, using a whisk to incorporate. Whisk constantly, making a roux that turns deep golden brown, in about 3 to 4 minutes.
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With heat turned to medium, pour in milk a little at a time, whisking until combined and smooth. Next add cheese a little at a time, whisking until smooth.
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Add cooked pasta to cheese sauce and mix until coated. Then pour into 9×13” dish with roasted veggies; stir. Top with 1 ounce of fresh grated Parmesan cheese.
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Place in oven now heated to 350F. Bake for 15 minutes, or until cheese bubbling and lightly browning on top.
Macros coming.
