Brussels Sprouts Shells & Cheese

1 pound whole wheat pasta shells
1 sweet onion, chopped
2 cups brussels sprouts, chopped
2 tablespoons olive oil
1/2 teaspoon nutmeg
1 tablespoon butter
1 tablespoon flour
2 cups milk
1 teaspoon ground mustard
8 ounces sharp cheddar cheese, grated
1/2 cup parmesan cheese + more for topping
1/4 cup bread crumbs
paprika

Heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Preheat oven heat to 350 degrees.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over. Add ground mustard.

Spray a large casserole dish with non-stick spray.Mix pasta with cheese and brussels sprout mixture just mixing to make sure all is combined. Top with breadcrumbs, parika and another sprinkling of parmesan. Bake for 25-30 minutes.

 

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