Layered Brussel Sprout & Turkey Mac n Cheese

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Today brings you another recipe found in the depths of my Iphoto. Guys, this layered brussel sprout & turkey mac n cheese was made this in the fall. Like, last fall. In 2014. And I TOTALY FORGOT TO SHARE IT.

Super cheesy turkey mac n cheese

Can I blame something other than my pure stupidity? Crazy travel schedule? Out of town guests? New job? Okay, great. I’d much rather do that than admit I made an amazing comfort food classic that I  just totally spaced on sharing.

Cheesy sprout mac n cheese

However, my mentality is very “better late than never” and with the 8 inches of snow we got yesterday, this dish is still perfectly & very seasonally appropriate. Honestly, I don’t mind the snow. I got a work from home snowday yesterday and it’s really beautiful to look at. I’m sure I’m in the minority here with the rest of DC-MD-VA, but I definitely don’t mind the beautiful, fluffy white stuff. BUT, that doesn’t mean, mother nature, that you can snow anymore this season. I like you now, but I can promise I will not like you if you try to pull this winter stuff in April or something. Crazier things have happened, but I have a zero-tolerance policy for temperatures below 60 degrees in springtime. If I wanted snow in April, I’d much back to northern Indiana. 

Cheesy sprout and turkey mac

Now, I should probably get to sharing this recipe since I held off so long on it, right? The main star of the show are the brussel sprouts, obviously, which came in my Farmbox Direct delivery.

Farmbox direct

If you guys haven’t heard of it, check out Farmbox Direct asap! You get a box of organic, fresh, seasonal veggies delivered right to your door! I love grocery shopping, but you can’t always get some of the best produce where I live. Which is why Farmbox is a dream come true. They provided me with a box to play with in the fall and I was so hooked, I’ve been getting them ever since! Plus, when you get brussel sprouts to your door every few weeks, that’s more of a reason to indulge in this mac n’ cheese more frequently. Huzzah!

Brussel Sprout & Turkey Mac n’ Cheese

Amazing cabot mac n cheese


Serves 6 – 8. Adapted from Betty Crocker.
Prep time: 20 minutes
Cook time: About 45 minutes
Total time: 65 minutes


  • 2 cups uncooked macaroni noodles

For the roasted sprouts:

  • 4 cups brussel sprouts
  • 1 tablespoon olive oil (extra virgin)
  • Salt and pepper

For the turkey layer:

  • 1 pound lean ground turkey breast
  • 1 small onion, chopped
  • 3 cloves garlic, minced

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 2 cups low-fat (1%) milk
  • 1/2 cup light cream
  • 1 3/4 cups shredded part skim mozzarella cheese
  • 1 cup shredded Cabot extra sharp white cheddar
  • 1/4 cup shredded parmesan cheese
  • 1 cup bread crumbs
  • 1 tablespoon chopped fresh herbs
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Remove stems from brussel sprouts. In a large baking dish, toss the sprouts with olive oil and salt and pepper. Roast, whole, for about 30 – 35 minutes, or until slightly crispy and browned. Remove from heat and let cool slightly. While still warm, chop into small pieces and place in a large bowl.
  2. Reduce heat to 350 degrees F. Grease a 2-quart casserole dish with nonstick cooking spray.
  3. Bring a large pot of water to a rapid boil. Add a dash of salt and the pasta. Cook until al-dente, about 8 minutes. Rinse in cold water and set aside.
  4. Heat a large skillet to medium high heat. Add the ground turkey and cook, crumbling with a spatula, until golden brown, at least 7 – 8 minutes. Remove from heat and place in another bowl. Reserve 2 tablespoons of the meat juices and add the shallot and garlic cloves. Heat until just fragrant, about 3 minutes. Remove and mix with beef.
  5. In a medium saucepan over medium heat, melt the butter. Once fully melted, whisk in the flour. Reduce heat to medium and whisk in the milk and light cream. Continue stirring until mixture thickens (it should coat the back of a spoon). Remove from heat and immediately stir in mozzarella and white cheddar (it’ll melt quickly). Mix in the pasta noodles and evenly coat with cheese sauce.
  6. Spoon about 1/3 of the macaroni noodles into the bottom of the casserole dish. Sprinkle with 1/3 of the chopped brussel sprouts and half of the ground turkey mixture. Layer with another 1/3 cup of macaroni mixture, another 1/3 of brussel sprouts and remaining turkey. Top turkey with the rest of the macaroni, the rest of the brussel sprouts, the breadcrumbs and the parmesan.
  7. Bake for about 30 minutes, uncovered, or until golden and cheesy.

Nutritional information per serving:

Calories: 406
Fat: 13.5 grams
Carbohydrates: 32 grams
Fiber: 3.5 grams
Protein: 27.75
Weight Watchers Points: 9

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  1. Monday, March 9th, 2015
    Even in sunny Florida, I need this dish. So lovely, and I'm sure it's delicious!
  2. Posted by Cookin Canuck on
    Monday, March 9th, 2015
    I'm glad that you found this recipe in your iPhoto archives because it looks fantastic! So much goodness in one pasta dish.
  3. Posted by Brenda@Sugar-Free Mom on
    Monday, March 9th, 2015
    I've never done that. I wish I had forgotten all ready made and beautiful pics of a delicious recipe I forgot to share! I'm more like scrambling each week just to keep up! This is total comfort with a healthy twist of Brussels, love it!
  4. Monday, March 9th, 2015
    This looks so good! Glad you finally got around to sharing it :) I'm so sick of this snow but there is a light at the end of the tunnel!
  5. Posted by Ginny McMeans on
    Monday, March 9th, 2015
    Work from home snow days are always a good thing! Brussel sprouts in this casserole sounds really good too!
  6. Posted by The Food Hunter on
    Monday, March 9th, 2015
    Heading over to check out Farmbox sounds like exactly what I need
  7. Monday, March 9th, 2015
    I just discovered my love for brussel sprouts and this sounds absolutely heavenly right now :)
  8. Monday, March 9th, 2015
    This sounds like the perfect after thanksgiving leftover dish. I wont wait until thanksgiving thou.... making this soon :)
  9. Posted by Heather | girlichef on
    Tuesday, March 10th, 2015
    Okay, I probably shouldn't tell you this, but it hit 51 degrees here in Northern Indiana yesterday (and supposed to be between 50 and 60 all week during the daytime)! That being said, the mornings and nights are still too cold, so this hearty mac 'n cheese would totally hit the spot. Yum!
  10. Posted by Marjory @ Dinner-Mom on
    Tuesday, March 10th, 2015
    That's one hearty mac 'n cheese! I just love one and done recipes!
  11. Posted by Lora @cakeduchess on
    Tuesday, March 10th, 2015
    Super comfort dish! I love Brussel sprouts (and I get behind on sharing things, too!)
  12. Tuesday, March 10th, 2015
    Mac and Cheese knows no season--it's always perfect. The Brussels sprouts really send it over the top.
  13. Posted by Kim Beaulieu on
    Wednesday, March 11th, 2015
    This looks utterly delicious. I want to shove my face in it immediately.
  14. Posted by Rose | The Clean Dish on
    Wednesday, March 11th, 2015
    It's never too late to share Brussel sprout recipes!! This looks fantastic - I can't wait to try it!! Huge Brussel Sprout fan over here :)
  15. Wednesday, March 11th, 2015
    A farm box sounds awesome! So does this dish!