Creamy Skillet Mac with Calabrian Chili Pesto Roasted Brussel Sprouts

Creamy Skillet Mac
with Calabrian Chili Pesto Roasted Brussel Sprouts




Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 4+ Servings

WHAT YOU NEED

• 5 C Dry Medium Shell Pasta *
• Fresh Parsley

SPROUTS

• 1 Lb. Brussel Sprouts, trimmed and halved
• EVOO
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• 180ml Calabrian Chili Pesto **

SAUCE

• 1/4 C Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 2 Heaping Tbsp. All Purp Flour
• 1 C 2% Milk, room temperature
• 2/3 C Whipping Cream, room temperature
• 1 Heaping C Pizza Mozzarella, shredded
• 1 C Vintage White Cheddar, shredded
• 1 C Monterey Jack Cheese with Jals, shredded
• 1 Tsp. Dried Mustard
• 1/2 Tsp. + Himalayan Salt
• 1/8 Tsp. Cayenne
• Cracked Pepper
• Ground Nutmeg

N O T E S

* There are usually 3 sizes of shell pasta available. Mini shells, mediums, and jumbo shells for stuffing. You're looking for the medium sized ones for this recipe although you could probably sub the smaller ones if needed.

** If you are unable to find Calabrian chili pesto, substitute for any red pesto you can find including a spicy version, or a sundried tomato variety.

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Keep covered until needed
• S P R O U T S - Preheat your oven to 425. Add the brussel sprouts to a mixing bowl and drizzle with EVOO. Sprinkle with salt, cracked pep, and a generous hit of pep flakes, and stir to combine. Transfer to a parchment lined baking sheet in a single layer. Bake 10 minutes, flip, and continue for another 7 - 10, checking after 7 for doneness depending on size. Once they're just about there, remove and use a basting brush to dress the sprouts generously with the prepared pesto. Return to the oven for another 5 minutes, or until the pesto has brightened and adhered to the sprouts.
• As you start the sauce, add your shell pasta to the boiling water and boil to al dente. ​

• S A U C E - In the meantime, begin heating the butter, garlic, and pepper flakes in a large skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning or browning. Reduce the heat slightly and stir in the flour until you have a wet roux. Continue to stir and cook another 2 minutes, once again without browning the roux. If the heat is too high, reduce and continue to stir. Next, pour in the room temp flour and cream, using a whisk to combine the roux with the liquids. 
• Let the creamy sauce come to a bit of a boil before reducing your heat once again, folding in the cayenne, dry mustard, a dash or two of nutmeg, a few cracks of pepper, and the salt, and letting the sauce simmer and thicken for about 5 minutes as the pasta boils. Reserve about 1/3 of your shredded cheese for the top, but fold all the rest of it in to your creamy sauce until melty and combined. If needed, add some pasta water as your pasta boils if the sauce thickens too much.
• Strain the pasta directly in to the skillet and stir until all the pasta is coated in your cheesy sauce. Taste your pasta and season with additional salt / pepper if desired. Remove the skillet from the heat and top the pasta with the reserved shredded cheese and a generous sprinkling of pepper flakes.
• Set the oven to BROIL at 500 F / HIGH and place your skillet in to the oven. Let that go 2ish minutes or until the cheese is lightly browned, melted, and bubbly. Remove and set on to a wire cooling rack.
• Top the creamy mac with the roasted brussel sprouts. Use your basting brush to blot additional Calabrian pesto all over the skillet mac and finish with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG