Fontina And White Cheddar Skillet Pasta With Bacon And Brussels Sprouts

Happy Father’s Day to all the dads out there!

Fontina And White Cheddar Skillet Pasta With Bacon And Brussels Sprouts.

That sure is a mouthful!

Oh, and what a killer good mouthful it is.

Mac n’ Cheese gets the royal treatment here with a creamy three cheese sauce, brussels sprouts and lots of bacon all baked under a crispy crumb topping.

Fontina And White Cheddar Skillet Pasta With Bacon And Brussels Sprouts

Ingredients:

1 pound of cooked pasta (I used medium shells)
6 slices of bacon, chopped
1 shallot, chopped
2 garlic cloves, minced
1/2 pound of brussels sprouts, trimmed and sliced
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
1/2 cup half and half
8 ounces fontina cheese, grated
4 ounces white cheddar cheese, grated
2 ounces Parmesan cheese, grated
1/4 cup panko bread crumbs
2 tablespoons breadcrumbs

Directions:

1. Preheat oven to 375℉.

2. Heat a large, 12-inch oven-safe skillet oven medium-low heat and add bacon. Cook until the fat is just rendered. Remove 1/4 of the bacon and set aside. Cook the remaining bacon until crispy.

3. Add the shallot, garlic and brussels spouts to the skillet, stirring well to coat. Cook until the brussels soften, about 5 minutes. Turn off the heat and stir the pasta into the skillet.

3. To make the cheese sauce, heat butter in a small saucepan over medium heat. Once the butter starts to sizzle, whisk in the flour to create a roux and cook until it is golden brown, about 2 to 3 minutes. Pour in the milk and half and half, stirring until sauce is slightly thickened, about 5 minutes. Stir in the fontina, cheddar and Parmesan, stirring until the cheese is melted. Once melted, pour cheese over the pasta in the skillet and toss well to coat. Sprinkle with the panko, breadcrumbs and reserved bacon.

4. Bake pasta for 30 minutes, or until golden and bubbly.

Serves 4 to 6

Recipe from How Sweet It Is