Comfort Food Fix: Three-Cheese Brussels Sprouts Pasta Bake

  • Got some veggie haters on your hands? This ooey-gooey cheesy pasta bake will turn your kids into Brussels sprouts lovers in no time. Made with a medley of cheeses: sharp cheddar, mozzarella, and parmesan cheese and loaded with lots of fresh garlic — this homemade mac and cheese style pasta dish will quickly become a family favorite. It doesn’t involve a lot of ingredients or time, and you can prep it in advance for a busy weeknight meal.

    Three-Cheese Brussels Sprouts Pasta Bake

    Three-Cheese Brussels Sprout Pasta Bake

    Got some veggie haters on your hands? This ooey-gooey cheesy pasta […]

    Prep Time:
    Cook time:
    Servings: 6-8


    • small pasta of choice: 12 ounces (shells, bow tie, penne, fusilli are all good options)
    • olive oil: 1 tablespoon
    • shallot: 1, large (minced)
    • garlic: 3, large cloves (minced)
    • brussels sprouts: 1 pound (quartered)
    • chicken or vegetable stock: 1/4 cup
    • unsalted butter: 2 tablespoons
    • all-purpose flour: 2 tablespoons
    • whole milk: 2 cups
    • sharp cheddar cheese: 2 cups, grated
    • mozzarella cheese: 1 1/2 cups, grated
    • parmesan cheese: 1/4 cup
    • salt: 1/2 teaspoon
    • freshly cracked black pepper: 1/4 teaspoon


    Step 1: Preheat oven to 400 degrees F and bring a large pot of water to a boil. Cook pasta according to package instructions (al dente). Strain and set aside. 

    Step 2: In a large oven-safe deep-sided skillet, heat the olive oil over a medium flame. Add the minced shallot and garlic and sauté until fragrant and golden, about 3-4 minutes. 

    Step 3: Increase the flame and add the quartered Brussels sprouts to the pan and toss to coat. Cook Brussels sprouts for about 3-4 minutes. Deglaze the pan with the chicken stock making sure to scrape the bottom of the skillet well. Once most of the liquid has evaporated (about 2 minutes), transfer Brussels sprouts to a bowl and set aside.

    Step 4: In the same deep-sided skillet melt the butter over a medium flame and whisk in the flour. Cook for about 2 minutes.

    Step 5: Gradually add the milk, 1/2 cup at a time, whisking continuously, until roux is thick and creamy (about 7-8 minutes). 

    Step 6: Turn off the flame and fold in grated cheddar, mozzarella, salt and pepper. Stir until cheese is completely melted. 

    Step 7: Add in cooked pasta of choice, and Brussels sprout mixture. Top with parmesan cheese and bake in preheated oven for 25 minutes or until the top is slightly crispy and deeply golden. Allow to cool slightly before serving -- dig in! 

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