Month-end Mac and Cheese with Brussel Sprouts

It happened again. The end of the month is (almost) here and I have so many more recipes on my list. This is partially due to me making two mac & cheeses, and a vat of queso that extended over several meals. I had ambitions to do great things, like my first cheese souffle. I planned to make fresh mozzarella…and ended up with fresh ricotta, which I haven’t actually used yet. But, this last recipe was worth scrapping the rest of my plans.

Behold….short rib mac & cheese.

It did not win the popular vote in my Facebook poll, but, my friends, it should have won. Bacon Gouda Mac was GOOD, real good, but this was EVEN BETTER. The short ribs were so rich and flavorful; even though they do not yield much meat, the flavor was prominent in every bite. The cheese sauce was smooth and creamy, and a little smokey from chili and paprika. With more cheese and a little Panko on top for texture, the final product was worth the wait of short ribs in the crock pot all day!


  • Only 2 cheeses (less pricey than the 5- cheese Bacon Gouda Mac!)
  • Hearty short ribs can be made in the crock pot
  • Making said short ribs requires opening a bottle of wine, which obviously must be finished


  • None. Absolutely none.

I wish I could say I wrote this recipe, or even altered the original, but credit must be given to “The Secret Ingredient Is“. Check out that site for the full recipe! I made it almost exactly as written, which is rare for me!

For a side dish, I made a new version of Brussels sprouts! Sprouts have a reputation of being bitter; this recipe guarantees no bitterness! I haven’t made this with bacon yet, but I suspect that 1-2 pieces of crumbled bacon would be majestic.


  • Shredded Brussels Sprouts (I like Trader Joe’s)
  • 1 TBSP Olive Oil
  • Salt & pepper
  • 1-2 TBSP honey (or a hefty drizzle from the bear)
  • 2-4 TBSP crumbled goat cheese (or more because cheese)


  1. Heat olive oil in a skillet.
  2. Add sprouts, salt & pepper.
  3. Stir occasionally to avoid burning.
  4. Once the sprouts are browned and wilted, turn off the heat.
  5. Add a drizzle of honey and the goat cheese.

That’s a wrap on #fromagefebruary! Things I didn’t get to – mostly appetizers because we spent the whole month elbow deep in cheese bricks as our appetizers! Given the amount of cheese in my fridge, I have no doubt I’ll make these soon enough:

  • Cheeseball
  • Cheese Souffle
  • Cheesy Popovers
  • Baked Goat cheese

What do you think next month’s theme will be?!

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