Irish Cheddar Bacon Mac

This was great on St. Patrick’s Day, but it’s really just awesome no matter what day it is.

INGREDIENTS

4 strips thick cut bacon, diced
4 cups shredded brussels sprouts
Salt & pepper to taste
1 pound pasta shells
3 Tbsp salted butter
3/4 cup whole milk
3-4 cups shredded Irish cheddar or sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp cayenne pepper

DIRECTIONS

For the Instant Pot:

• Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease. 

• To the instant pot, add the brussel sprouts and season with salt and pepper. Cook 1 minute, then turn the instant pot off. Add the pasta, butter, and 3 1/2 cups water. Cover, select the manual setting, and cook on high pressure for 3 minutes.

• Once done cooking, use the quick release function and release the steam. Stir in the milk, cheddar, garlic powder, and cayenne, stirring until the cheese is fully melted, about 1-2 minutes. Taste, adding salt if needed. Serve immediately, topped with crispy bacon. 

For the Stovetop:

• Cook the bacon in a large pot over medium high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

• To the pot, add the brussel sprouts and season with salt and pepper. Cook 1 minute. Add the pasta, butter, and 3 1/2 cups water. Bring to a boil over high heat. Boil for 7-8 minutes, stirring often until the pasta is just al dente. If the pasta needs more time, add a splash of water and continue cooking 1-2 additional minutes.

• Remove from the heat and stir in the milk, cheddar, garlic powder, and cayenne, stirring until the cheese is fully melted, about 1-2 minutes. Taste, adding salt if needed. Serve immediately, topped with crispy bacon.