2-3cupsmilk (start with 2 but you might need up to 3 cups)
pinch of cayenne pepper
pinch of nutmeg
1cupgrated cheddar cheese
½cupgrated Parmesan cheese
For the Prosciutto crumbs
pinch each salt and pepper
Preheat the oven to 200°C/390°F.
Halve the Brussels sprouts and place onto a large sheet pan or roasting dish. Drizzle with olive oil and season with salt and pepper.
Place the pan in the oven and allow to roast for 30-45 minutes, turning the sprouts half-way through to ensure they roast evenly.
To make the cheese sauce, melt the butter in a saucepan then add the flour. Stir until a roux forms then whisk in the milk, a little at a time until a smooth sauce forms. Lower the heat and allow to simmer, stirring regularly, until thick and creamy (approximately 10 minutes). Remove from the heat then stir in the seasonings and cheese.
To make the crumbs, tear the bread into rough chunks and place on a sheet pan. Drape the prosciutto over the bread and add rosemary. Drizzle with olive oil and season with salt and pepper then place in the oven. Allow to roast until crisp and golden. Transfer to a food processor and blend until fine.
To serve swirl the cheese sauce onto a large platter or bowl then top with the roasted brussels sprouts.
Scatter over the crumbs and finish with fresh rosemary then serve.