|Macaroni Cheese with Brussel Sprouts and Grain Mustard|
I’ll be honest – this is NOT the most photogenic of dishes. It is however really tasty – though some would argue you should never sully a macaroni cheese with (gasp) vegetables. I however think the sprouts add more than they take away from this dish and really enjoyed messing about with my classic macaroni cheese recipe by adding a bag of sprouts from the local supermarket. This was inspired by seeing other recipes for this – but I like and know my own old macaroni cheese recipe, so I just used that and added sprouts!
Brussels Sprout Macaroni Cheese
350g Brussel Sprouts (finely chopped – you can do this in the food processor)
150g Strong Cheddar
100g Parmesan (or vegetarian alternative like these)
500ml Semi-Skimmed Milk
50g Rolled Oats
3 heaped teaspoons wholegrain mustard
1 Onion halved
1 Bay leaf
1 Clove Garlic – peeled
1. First get your macaroni on to cook – this should take about ten minutes. For the last 5 minutes of the cooking time add you sprouts. This will cause the macaroni to form into a solid lump at the base of the saucepan. This can be undone by tipping the sprouts and pasta into a colander after cooking, rinsing with cold water and separating with a fork. Pre-heat the oven to 190C
2. While your macaroni is cooking warm your milk. Set the milk to heat with the onion, bay leaf and garlic. Once warmed through take off the heat and put to one side while you make your roux.
3. Melt 50g butter in a saucepan and then add 50g of plain flour. Stir until this forms a paste. Remove this from the heat and start adding the milk (you may want to strain it first!) The milk may seem clumpy at first but keep adding and stirring and it will improve!
4. Once the milk has all been incorporated add all the cheddar cheese and 50g of the parmesan and stir in until melted. Add the mustard and season to taste.
5. Combine the pasta with the sauce and transfer to an over proof dish. Top with the oats and then the remaining parmesan and put in the oven to cook for 20 minutes or until the top is crisp and golden.
This can be served with a green salad if you are trying to be healthier or with garlic bread for those desiring a carb-fest.