Ingredients
Scale
- 2 boxes Banza Mac and Cheese
- 1/2 cup milk (of choice- I used whole milk)
- 6 strips bacon, chopped
- 1 lb Brussels sprouts, quartered (stems & outside brown leaves removed)
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 jalapeno, diced (seeded if prefer less spicy!)
- 4 garlic cloves, diced
- 1 cup cheddar cheese
- 1/4 cup gluten-free bread crumbs
Instructions
- Preheat oven to 400°F
- In a large skillet (oven-safe) over medium heat, add bacon and cook until brown, remove with a slotted spoon, return skillet to stove (with bacon grease-~1-2Tbsp)
- Add onion, garlic, and pepper to skillet, saute for 3-4 minutes
- Add Brussels sprouts continue to saute for 5 minutes, stirring often
- Meanwhile in a medium pot, cook Banza per instructions on the box, once complete (and cheese packets added to the pasta) add prepared mac and cheese to the skillet, stir to combine & turn off heat
- Top with cheese and bread crumbs
- Bake in oven for 10 minutes or until browned and cheese is melted/bubbling