Ingredients
1lbbrussels sprouts,quartered
1red onion,peeled, vertically sliced
1garlic cloves,head, peeled
2tbspcanola,or vegetable oil
12ozevaporated milk,2%
2large eggs
½tspsalt
¼tspblack pepper,ground
8ozelbow macaroni,or other pasta
1tbspbutter
8bacon,strips, cooked, diced
8ozpepperjack cheese,freshly shredded
¼cupParmesan cheese,plus extra for garnish
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, toss the brussels sprouts and red onion with 2 tablespoons of canola or vegetable oil.
Season with extra salt and pepper. Place the vegetables on a baking sheet covered with aluminum foil, and give it a shake so that they spread out in an even layer.
Divide out the garlic cloves and wrap them in aluminum foil to form a sealed packet, and place them in a corner of the baking sheet.
Bake for 30 to 40 minutes, or until vegetables are soft and just beginning to brown around the edges. Remove.
While the vegetables are roasting, bring a large pot of generously salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
In a separate bowl, whisk together the evaporated milk, eggs, salt, and pepper until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined.
Continue cooking over medium-high heat for about 5 to 8 minutes, stirring occasionally, or until the sauce comes to a simmer.
Remove pan from heat and stir in the bacon, grated Pepperjack, and Parmesan until melted. Then gently stir in the roasted vegetables until combined.
Serve immediately.
