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+ servings
Brussels Sprout and Speck Mac and Cheese

A sating mac and cheese recipe with al dente fusilli, crispy speck, and tender Brussels sprouts.

Recipe Type: Dinner
Makes: 4 - 6 servings
Author: Brooklyn Supper
  • 2 ounces speck chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups milk
  • 4 ounces sharp cheddar, shredded (about 1 1/2 cups)
  • 4 ounces Gruyere, shredded (about 1 1/2 cups)
  • 1/4 cup shredded Parmesan
  • sea salt
  • 1 pound Brussels sprouts, trimmed and quartered
  • 12 ounces De Cecco Fusilli
  1. Preheat oven to 400 degrees F.
  2. Set a large pot of water over high heat and bring to a boil.
  3. Set an ovenproof deep-sided skillet over medium heat. Toss in the speck and toast just until fragrant, 1 - 2 minutes. Remove speck to a plate. In the same skillet still over medium heat, melt the butter and then stir in flour. Stirring, cook until mixture edges golden, about 2 minutes. Gradually stir in milk, giving mixture time to thicken between additions. Add pepper and nutmeg. Stirring often, cook roux until very thick, 7 - 10 minutes, edging heat lower as mixture starts to steam. Remove from heat and fold in cheddar and Gruyere, stir until cheese has melted.
  4. Meanwhile, salt boiling water generously and cook pasta 5 minutes, add Brussels sprouts, and cook 2 minutes more. Strain pasta and Brussels sprouts, and fold into cheese sauce along with reserved toasted speck. Sprinkle top with Parmesan.
  5. Bake 25 - 30 minutes or until top is golden and the filling is bubbling. Cool briefly then serve.