Rachael Ray shares a yummy recipe for mac and cheese, featuring brussels sprouts and bacon.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34XHEbBHave you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacon and Brussels Sprout Mac and CheeseRecipe courtesy of Rachael RayTotal: 1 hr 15 minPrep: 20 minCook: 55 minYield: 6 servings as an entree or 10 to 12 as starter or sideLevel: EasyIngredients4 cups Brussels sprouts, on the larger side, or 1 large stalkSalt1 tablespoon EVOO4 ounces center-cut bacon or pancetta, chopped3 tablespoons butter3 to 4 cloves garlic, chopped1 onion, choppedFreshly ground black pepper3 tablespoons flour1/2 cup dry white wine1 cup grated Parmigiano-Reggiano1 cup chicken stock3 cups whole milkFreshly grated nutmeg1 pound cavatappi, hollow short curls of pasta with lines, or penne1 cup shredded white sharp Cheddar1 cup shredded gruyereDirectionsPreheat the oven to 375 degrees F. With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl. Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil. Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken 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. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more: http://watch.foodnetwork.com/Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetworkFollow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/Follow Food Network on ► TWITTER: https://twitter.com/FoodNetworkVisit Food Network online: http://www.foodnetwork.com#RachaelRay #WeekInADay #FoodNetwork #BaconandBrusselsSproutMacandCheeseHow to Make Rachael's Bacon Brussels Mac and Cheese | Rachael Ray's Week In A Day | Food Networkhttps://youtu.be/dWC4ouQiLy8
