WebThicken the sauce to coat the back of a spoon. Reduce the heat to low. Boil the pasta to just shy of al dente, 5 to 6 minutes, drain. Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. WebApr 6, 2024 · Autumn Kale & Brussel Sprout Salad Joyful Healthy Eats. bacon, Dijon mustard, salt, olive oil, chopped pecans, baby kale and 6 more. Brussel Sprout Salad (Best EVER!) Mama Loves Food. salt, whole grain mustard, sunflower seeds, pepper, minced garlic and …
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