Brussels Sprout Merry Mac & Cheese
with Caramelised Onion and Cheesy Crumb
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Brussels Sprout Merry Mac & Cheese stirs through roasted sprouts for a festive twist on the classic American dish. Top with a cheesy crumb for extra cosiness.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Brussels Sprouts
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
1 unit(s)
Onion
90 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Meanwhile, trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until browned and tender, 15-18 mins. Turn halfway through.
When your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
While the onion cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the breadcrumbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).
Season with salt and pepper, then set your cheesy crumb aside.
Once the onion is cooked, add the garlic and stir-fry for 1 min more.
Melt in the butter (see pantry for amount), then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Stir the creme fraiche and Dijon mustard into the sauce, then remove from the heat. Stir through the Cheddar until melted, then season with salt and pepper.
Meanwhile, turn your grill on to high.
Once the Brussels sprouts and macaroni are cooked, gently stir them through the cheese sauce. Add a splash of water if it needs loosening a little.
Transfer the mac & cheese to an appropriately sized ovenproof dish and sprinkle over the cheesy crumb.
Once hot, grill until golden and bubbling, 3-4 mins.
When ready, allow it to stand for a couple of mins before sharing between your bowls.
Enjoy!
