Skillet Mac and Cheese

With the weather turning cold again and it officially feeling like winter, I think about comfort food. Generally, the more unhealthy it is, the more I crave it. When I stumbled across this Skillet Brussels Sprout and Bacon Mac & Cheese, the recipe seemed to have everything I need and want in a winter dish AND a bit of green to make me feel a bit better about myself (Kidding. Sort of.)

Bacon Brussels Sprout Mac & Cheese!

The first time I made this, I followed Jessica's recipe pretty closely, so no need for me to copy it here. However, I have made this many times since and have adapted it many ways. I'll often attempt to cut calories wherever I can and try making the dish with skim milk. It took a bit longer to make the béchamel but ultimately did not take away from the taste.

Sautéing the Bacon and Brussels

I am obsessed with the really thick-cut bacon you often find with the butcher at the grocery store and think it lends a really meaty quality to the dish, so I'll try to purchase it whenever possible. Additionally, I have often subbed in some smoked gouda cheese for fontina. Really though, I think this recipe is pretty versatile, and would work well with your favorite veggie/cheese/meat combo.

Loads of Fontina, Cheddar and Parmesan Cheese

If you are like me and love some truffle oil, a little drizzle into the sauce before you pour it over the pasta would go a long way!

Adding the Béchamel to the Apastasaurus - we are big believers in shaped pasta in our house :)

Topped with Bacon and Panko and ready for the oven

Dinner is served!

So much yumminess happening in one plate!

Bottom line: no matter how you adapt this recipe, when the mac and cheese comes out of the oven in the cast iron skillet on a cold winter evening you will finally feel warm and content. If winter means an excuse to eat more meals like this, bring it on!