Mac and sprouts (V)

It’s tradition to have sprouts at Christmas – right?

If you’re not a fan, we’ve got a recipe that’ll change your mind… mac and sprouts! Because everything is better with cheese.

SERVES 4-6       TAKES 40 - 45 mins

Ingredients:      

250g macaroni

250g Brussels sprouts, 150g halved, the rest shredded

30g butter

1 clove garlic, peeled and crushed to a paste

40g flour

600ml whole milk

1 tsp English mustard

130g Cote Hill Red cheese, grated

100g Lymn Bank Just Jane mature cheddar cheese, grated

35g fresh breadcrumbs (about 1 slice)

Method:

1. Heat oven to 200°C/180°C fan/Gas 6.
2. Cook the macaroni following packet instructions, adding the halved sprouts 2 minutes before the end of cooking time. Drain and set aside.
3. Heath the butter in a saucepan with the garlic and the shredded sprouted, cooking for a minute. Stir in the flour and cook for a minute before gradually adding the milk until you have a thick sauce. Stir in the mustard and all of the cheese, except for 30g of the Cote Hill Red. Season to taste.
4. Add the macaroni and sprouts mix to the pan and stir. Pour into a large ovenproof dish.
5. Mix the reserved cheese and breadcrumbs together. Sprinkle over the macaroni cheese and bake for 15-20 minutes until golden.