The weather here is Pennsylvania is still pretty cool (I think we topped out at 65 degrees yesterday) so making a hot meal wasn't too ridiculous. But even if you are in a warmer weather city, sometimes nothing is better than a hearty bowl of mac & cheese after a long day.
Before you tell me you don't like Brussel Sprouts- try them roasted! Roasting the brussels really creates a delicious savory flavor. If you absolutely can't do it- this would probably be good with broccoli or cauliflower.
Ingredients for 4 servings:
16-oz package frozen brussel sprouts
1/2 box Ronzoni Smart Taste elbow macaroni
6 oz carton 2% plain Greek yogurt
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup 2% milk
1 T butter
Preheat oven to 375 degrees. Defrost brussel sprouts in the microwave, then cut each sprout in half. Toss brussel sprouts in a little olive oil, then roast for about 20-30 minutes, or until they start to brown a bit.
While sprouts are roasting, cook pasta according to package directions- drain. In the same pot, heat milk & butter. Stir in yogurt, 1 cup cheddar, the mozzarella, and salt & pepper if desired.eat until the mixture is smooth and cheese is melted. Add the pasta & brussel sprouts, then pour mixture into a glass baking dish and top with the other 1/2 cup of the cheddar. Bake for about 30 minutes, or until cheese is golden brown.