8 ounces Gemelli pasta
1 Tbsp Olive Oil
1 lb Brussels Sprouts, halved and any outer yellow leaves removed
1/2 Tsp garlic powder
Freshly Ground Salt and Pepper
2 Tbsp Butter
1/4 Cup All Purpose Flour
2 Cups Milk
2 Cups Shredded Cheddar Cheese, 1/2 cup for topping
2 Cloves Garlic, minced
Parsley, for garnish
Boil the pasta so that it is al dente, according to directions on package. Once done, drain and set aside.
While pasta is boiling, cook the brussels sprouts: In a large oven safe skillet or pot, add in olive oil. Once hot, add in brussels sprouts and sprinkle garlic powder on top, then season with salt and pepper. Stir frequently and cook until brussels begin to turn slightly golden brown, about 3-5 minutes. Once nice and golden, transfer to a large bowl and set aside.
In the same skillet, make a roux: add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in milk, whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often, until the sauce thickens.
Next add in 1 1/2 cup cheese and stir until cheese is completely melted. Finally, fold in cooked pasta and brussels sprouts. Taste and add additional salt and pepper if needed. Top with additional 1/2 cup cheese and place under broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Top with freshly ground pepper and parsley.