10oz.about .5 lb grated gouda cheese, divided 8 oz and 2 oz
1 1/2tsp.kosher salt, plus more to taste
1 1/2tsp.pepper, plus more to taste
1lb.Brussels sprouts, rinsed, peeled and quartered
1large shallot, peeled and minced
1/2cupchives, plus some to top
Preheat oven to 375 degrees F.
Breadcrumb topping: In a small mixing bowl, combine bread crumbs, butter, 2 oz. gouda, 1/4 c Parmesan, and salt and pepper to taste. Toss gently and set aside.
Cook pasta according to package—rinse and set aside.
Heat a sauté pan over medium heat. Add the bacon, stirring frequently for 2 minutes, or until the bacon begins to render its fat, then shallots. Stir until they begin to caramelize, 5-6 minutes. Add Brussels sprouts and garlic, and cook until they are just beginning to brown, 7 more minutes. Deglaze the pan with the lemon juice, stirring to get any bits off the bottom of the pan, and remove from heat.
In a large bowl, add pasta to the Brussels sprouts and mix. Set aside.
In a medium saucepan, melt the butter. Add chives and cream, stirring frequently. Bring to a boil, then reduce heat and simmer cream. Add the remaining 8 oz. of gouda and stir until melted. Salt and pepper to taste, then pour sauce over Brussel sprouts and pasta mixture.
Pour into a 9X9 baking dish. Sprinkle the breadcrumb mixture over the top. Cover with foil and bake for 15 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden and crisp. For extra crispiness, broil on high, 2 racks under the broiler. Remove from oven and let rest for 10 minutes. Serve warm.