My husband’s not keen on sprouts but I love them. We had a big bag of sprouts in our vegetable delivery the other day so I set about thinking of a way to encourage him to eat them.
Is it possible to resist anything covered in gooey, golden cheesy goodness?
This mac and cheese recipe is super versatile. You can pretty much use any selection of cheese along with whatever veg you like.
Similarly, use whatever pasta you have around. Whenever I get to the end of a pack of pasta I chuck the last few bits that aren’t enough for a meal into a jar. I ended up with quite the collection – black spaghetti, chilli penne and spinach swirls. That’s what I used for this recipe which did make those sprouts just a little bit more fun!
The start of this recipe is a simple white sauce which can be used for a whole host of other recipes. Add as much milk as is needed to get it to the consistency you like. Just remember to stir well 🙂
- Sprouty 3 Cheese Mac
- Tbsp. rapeseed oil
- 500g Brussel sprouts
- 400g pasta
- 30g butter
- 30g flour
- 400ml milk
- 2 tsp mustard
- 100g cream cheese
- 100g cheddar
- 100g gruyere
- 35g breadcrumbs
- Tbsp. garlic oil (optional)
- Roast the sprouts with oil and seasoning until soft (approx. 20 mins)
- Boil the pasta in salted water until al dente
- Melt the butter
- Add the flour and stir
- Heat for a while then gradually add the milk whisking until smooth
- Add mustard
- Finish with cream cheese and cheddar
- Season with pepper
- Combine the sprouts, sauce and pasta in a large baking dish
- Top with breadcrumbs, gruyere and garlic oil
- Cook for about 15-20 minutes or until the top is golden