File this post under NOT part of my healthy spring challenge! Flavors of bacon and smoky gouda, tangy Kerrygold Reserve Cheddar, caramelized until falling apart Brussels sprouts, and hearty whole wheat pasta come together for the perfect union, Bacon and Brussels Sprouts Macaroni and Cheese. Because, well, it’s still cold out, and comfort food never goes out of style!
Last night I had an AIWF Board meeting so I spent some of my working/job hunting time cooking dinner so that it would be ready at 9:00 when I got home.
First up were the Brussels sprouts, which I tossed in olive oil and roasted at 400 degrees for about 25 minutes. They ended up looking a little burnt, but the flavors were more caramelized than burnt, and the centers were so soft and gooey.
I set the Brussels sprouts aside to cool while I grated the cheese, about four ounces of Kerrygold Reserve and three ounces smoked gouda.
You’ll notice that the gouda is reduced fat. That was a mistake; I would never buy reduced fat cheese on purpose!
After grating the cheese, I cooked up four slices of turkey bacon. This is from Trader Joe’s, and it is pretty amazing, especially with a fried egg and cheese on an English muffin. Nom.
While all of this was going on, I was boiling half a bag of whole wheat rotelle pasta.
I chopped up the bacon and Brussels sprouts.
And then I started on my sauce. As with the Guinness beef stew, I started with a roux of butter and flour, then added several cups of skim milk. See, there are some healthy aspects to the recipe!
To the milk and roux I added the cheese and then the cooked pasta, stirring in the bacon and Brussels sprouts last. The mix, as you can see here, was a little milky still, so I grated a bit more smoked gouda and stirred it in.
I let it simmer for a little longer, and then ate a bowl for lunch with a side of beets and kale. I originally planned on topping this with buttered bread crumbs and baking it, but I opted not to at the end. There’s probably enough cheese and butter in this baby. 
Happy Wednesday! I decided yesterday that my birthday weekend is starting tomorrow with the 60 degree weather predicted. Bring it!
