If you find plain mac and cheese a bit boring, you’ll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.
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For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes.
It took 80 minutes to prep this dish (and I was moving quickly) and 30 minutes (not 15) to bake. With all that (and tons of dirty dishes) I thought this would be a stand-out dish. It isn't, sadly. It's not bad but I completely agree with the previous reviewer---the roasted brussel sprouts were barely noticeable as was the pancetta and the sauce was just okay. Certainly not worth the time and effort.
This was disappointing. I love the concept of this combination but the recipe didn't deliver. The cheese sauce was rather gloppy, obscuring the pancetta flavor. Surprisingly, the brussels sprouts were lackluster as well, even with roasting them, which I expected would offer a brighter flavor. In the end, the underwhelming sauce overwhelmed everything else.
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