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Romano and Roasted Brussels Sprout Mac and Cheese


For Brussels Sprouts:
1 pound Brussels sprouts
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (about 1 ounce) Wisconsin Romano Cheese, grated

For Mac and Cheese:
4 cups (1 pound) uncooked noodles, rigatoni, macaroni or penne
1/2 cup (1 stick) butter
8 tablespoons (scant 2/3 cup) flour
1 cup plus 3 tablespoons milk
1 cup sour cream
1/2 cup (about 2 ounces) Wisconsin Asiago Cheese, grated
Salt and pepper to taste
1 tablespoon dried mustard
2 teaspoons dried minced onions
1 teaspoon garlic powder
Pinch ground chipotle chile powder
1 1/2 cups (about 4 ounces) Wisconsin Romano Cheese, coarsely grated
1/2 cup (about 2 ounces) Wisconsin Brick Cheese, coarsely grated
1/2 cup panko bread crumbs
1/4 cup (about 1 ounce) Wisconsin Parmesan Cheese, grated
2 tablespoons olive oil
Red pepper flakes, to taste



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