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banza mac and cheese

Gluten-Free Bacon Brussels Sprout Mac & Cheese

  • Yield: 6 1x


  • 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


  1. Preheat oven to 400°F
  2. 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)
  3. Add onion, garlic, and pepper to skillet, saute for 3-4 minutes
  4. Add Brussels sprouts continue to saute for 5 minutes, stirring often
  5. 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
  6. Top with cheese and bread crumbs
  7. Bake in oven for 10 minutes or until browned and cheese is melted/bubbling