Recipe Background
Irish Mac 'n Cheese blends crispy bacon, creamy cheddar, and earthy Brussels sprouts into a delightful dish that's rich in flavor and easy to make.
The marriage of creamy cheese and tender pasta gets a delightful twist in Irish Mac 'n Cheese. Imagine cozy bits of thick-cut bacon, cooked to crisp perfection, mingling with shredded Brussels sprouts. That earthy, slightly nutty aroma drifts through your kitchen as you prepare this dish, tickling your culinary curiosity. The Irish cheddar offers a rich, tangy embrace, melting seamlessly into each pasta shell. Just a hint of garlic powder and cayenne pepper adds an exciting edge without stealing the spotlight. Every bite invites you to indulge in a symphony of flavors, both familiar and refreshingly unexpected.
This indulgence is so simple to bring to life, it seems almost like magic. Shredded Brussels sprouts share their subtle crunch, balanced by the gentle creaminess of whole milk merging with melted Irish cheddar. Your only task is to toss it all together, allowing the flavors to mingle blissfully. The labor is minimal for such a rewarding dish, as if comfort food teamed up with sophisticated partners. This captivating creation doesn't demand a lengthy commitment to the kitchen, making it perfect for both youthful eagerness and seasoned expertise.
Ingredients
- 4 strips thick-cut bacon diced
- 4 cups Brussels sprouts shredded
- kosher salt to taste
- black pepper to taste
- 1 (16-ounce) box small pasta shells
- 3 tablespoons salted butter
- 3 1/2 cups water
- 3/4 cup whole milk
- 4 cups Irish cheddar cheese or sharp cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Directions
- Set the pressure cooker to the "sauté" setting.
- Add the bacon strips to the pressure cooker and cook until they are crisp, about 5 minutes.
- Transfer the bacon strips to a paper-towel-lined plate.
- Discard all but 1 tablespoon of the excess drippings from the pot.
- Add the Brussels sprouts to the drippings and season them with the salt and the black pepper.
- Cook the Brussels sprouts for 1 minute, then turn off the pressure cooker.
- Add the pasta, the butter, and the water to the sprouts, cover, select the "manual" setting, and cook on high pressure for 3 minutes.
- Use the "quick release" function to release the steam.
- Stir the milk, the cheese, the garlic powder, and the cayenne pepper into the pasta mixture until the cheese has fully melted.
- Taste the pasta mixture and season with the salt, as needed.
- Top the mac 'n cheese with the crispy bacon and serve.
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