Mac, Cheese & Brussel Sprouts

Even though I am a huge fan of the unnaturally orange-yellow Kraft macaroni and cheese (I always loved putting a noodle on each tine of my fork before eating it – savoring every orange-yellow bite), I thought I’d step up my boxed mac & cheese with Annie’s Macaroni and Cheese. It was actually quite delicious, with a pretty rich flavor for a cheese powder. I did add 2 tbsp of butter – but hey, I made it “healthy” with some roasted brussel sprouts. The brussel sprouts ended up being a really nice complement to the cheesy shells.

Cheesy Mac with Brussel Sprouts

Easy Roasted Brussel Sprouts

1-1/2 lbs of brussel sprouts
Olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees.

Wash and trim the brussel sprouts, removing any yellow leaves.  Slice the brussel sprouts in half.  In a large bowl, mix the brussel sprouts with olive oil, a few good pinches of kosher salt and freshly ground black pepper, to taste.  The brussel sprouts should be slightly glistening with the oil.  Spread the brussel sprouts out on a sheet pan.  Bake for 30-35 minutes, until the sprouts are tender.  Use tongs to flip/mix the brussel sprouts halfway through the baking time.

Happy eating!