Macaroni & Cheese with brussels sprouts and bacon
This is a great way to use up left-over roasted brussels sprouts. Combine them with bacon in a creamy sauce and bake with macaroni until crisp and golden.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
for the cheese sauce
- 100 g butter
- 1/2 cup flour
- 1 litre milk heated with 1 bay leaf 5 black peppercorns and a garlic clove
- 150 g mature cheddar cheese grated
- salt & pepper to taste
- 1/4 teaspoon grated nutmeg
for the mac & cheese
- 500 g macaroni cooked
- 2-3 cups roasted brussels sprouts
- 1 packet bacon chopped and fried
- 1/2 cup grated cheese for the topping
Pre-heat the oven to 180°c.
Melt the butter in a saucepan then whisk in the flour.
Slowly whisk in the milk and allow to simmer gently for 10 minutes until thick and glossy.
Add the cheese and remove the saucepan from the heat.
Season with salt & pepper and add the nutmeg.
Combine the cooked pasta with the sauce then mix in the brussels sprouts and bacon.
Transfer the pasta to a casserole dish and top with the remaining cheese then place in the oven.
Allow to bake for 15-20 minutes until the cheese is melted and bubbling.
Remove from the oven and allow to rest for 5 minutes then serve.