Three-Cheese Macaroni with Brussels Sprouts and Pancetta

Three-Cheese Macaroni with Brussels Sprouts and Pancetta
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 3 Tbs. unsalted butter, melted
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 2-½ cups quartered Brussels sprouts, steamed or roasted until just tender
  • 1 small garlic clove, mashed into a paste or pressed (optional)
  • 1-½ tsp. finely chopped fresh sage
  • 3-½ cups whole milk
  • + 10 more ingredients
    • ¼ cup all-purpose flour
    • Kosher salt
    • 4 Tbs. unsalted butter
    • 1-½ tsp. finely chopped fresh thyme
    • 5 oz. finely grated Gruyère
    • 1 lb. pasta shells
    • ½ cup small-diced pancetta, cooked until slightly crisp
    • 2 Tbs. finely grated Parmigiano-Reggiano (optional)
    • 5 oz. finely grated Fontina
    • 1 cup finely grated Parmigiano-Reggiano

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking

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