This dish is versatile and serves 6 as a tasty main or 10 to 12 as a scrumptious side.
ingredients
directions
Preheat the oven to 375ºF. With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel.
Add more water to fill the pot back up for the pasta, return to a boil. Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain.
Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute.
Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon.
Reduce the heat to low. Boil the pasta to just shy of al dente, 5 to 6 minutes, drain. Stir two-thirds each of the Cheddar, Gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion.
Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.