Baked Brussels Sprout Mac and Cheese
3 cups (or 1 stalk) Brussels sprouts
1 tablespoon extra virgin olive oil
3/4 pound favorite short pasta (whole wheat, high protein, gluten-free, etc. are fine!)
2 tablespoons Earth Balance or butter, divided
1 clove garlic, minced
6 oz. 2% plain Greek yogurt
1 cup 2% milk
4 cups shredded cheddar cheese (I used a combination of cheeses in my fridge - Gouda, Cheddar, etc.)
4 oz. fresh mozzarella in water, drained and cut into 1/2" pieces
pinch of salt and freshly cracked pepper
1/24 cup panko breadcrumbs (gluten free breadcrumbs if you like)
Preheat oven to 375 degrees F. Remove Brussels sprouts from the stalk and cut in half lengthwise. Place on a rimmed baking sheet and drizzle with olive oil. Season lightly with salt and pepper. Roast until fork tender, about 40 minutes.
Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Drain. Place the pot used for cooking the pasta over medium heat. Add 1 tablespoon Earth Balance or butter until melted, and then add the garlic. Saute one minute. Add the yogurt, milk, 3 1/2 cups of the shredded cheese, mozzarella cheese, salt and pepper to taste, cooked pasta, and roasted Brussels sprouts. Stir to combine. Transfer to a 9 x 13 casserole dish. Sprinkle remaining 1/2 cup cheese and breadcrumbs over the top. Dot with remaining tablespoon of Earth Balance or butter. Bake for 30 minutes at 375 degrees until bubbly and slightly browned on the top.