Macaroni and 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.

Course Dinner

Cuisine American

Keyword baked mac and cheese, Brussels sprouts, macaroni and cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 461kcal

Author Alida Ryder

Ingredients

for the cheese sauce

125 g (1 stick) butter
1/2 cup flour
1 litre milk heated with 1 bay leaf 5 black peppercorns and a garlic clove
150 g (5oz) mature cheddar cheese grated
salt & pepper to taste
1/4 teaspoon grated nutmeg

for the mac & cheese

500 g (1lb) macaroni cooked
2-3 cups roasted brussels sprouts
250 g (½lb) packet bacon chopped and fried
1 cup grated cheese for the topping

Instructions

Pre-heat the oven to 180°C/350°F.
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 and 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.

Nutrition