Ingredients
12 oz. No Yolks® Extra Broad Noodles
4 slices bacon
1 lb. shredded Brussels sprouts
kosher salt
Freshly ground black pepper
3 tbsp. butter
3 tbsp. flour
1 c. milk
1 1/2 c. Gruyere, shredded
1 c. vegetable oil
2 shallots, thinly sliced
Preparation
Step 1Cook No Yolks noodles according to package directions.Step 2Preheat oven to 350 degrees F. In a large skillet over medium heat, cook bacon until crisp, 8 minutes. Transfer to a paper towel-lined plate. Drain, then chop and transfer to a large bowl.Step 3Add shredded Brussels sprouts to skillet and cook until softened, 5 minutes. Season with salt and pepper and transfer to bowl with bacon. Add noodles to bowl.Step 4Make cheese sauce: In a small saucepan over medium heat, melt butter. Add flour and cook through, 1 minute. Whisk in milk and let simmer. Remove from heat and add cheese, stirring until combined. Pour cheese sauce over noodles and toss to combine. Transfer mixture to prepared baking dish. Step 5Make crispy shallots: In same skillet, heat oil and shallots over medium-low heat, stirring constantly, until golden and crispy, about 10 minutes. Remove and drain on paper towels.Step 6Top with crispy shallots and bake until bubbly and golden, 20 minutes.
