Ingredients
3 c. Brussels sprouts, cleaned and halved
1 tbsp. olive oil
kosher salt
Freshly ground black pepper
2/3 lb. Fusilli pasta, boiled to al dente
1/4 c. butter
1/4 c. flour
2 1/2 c. whole milk
1 1/2 c. white Cheddar
1 c. fontina, shredded
3/4 c. freshly grated Parmesan, divided
1/2 c. panko breadcrumbs
Preparation
Step 1Preheat oven to 375°. Place brussels sprouts on baking sheet and toss with olive oil. Season with salt and pepper then bake until tender, about 30 minutes.Step 2In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until starting to thicken, about 5 minutes.Step 3Remove pan from heat and stir in cheddar, fontina, and 1/2 c parmesan and whisk until smooth. Fold in cooked pasta and cooked brussels sprouts. Transfer into baking dish.Step 4 In a medium bowl, combine Panko and the remaining parmesan. Season with salt and pepper and sprinkle over pasta. Step 5 Bake until bubbly and golden, 25-30 minutes. Serve.
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