Brussels Sprouts Mac Food

BRUSSELS SPROUTS MAC

Steps:

• Preheat oven to 375°. Place brussels sprouts on baking sheet and toss with olive oil. Season with salt and pepper then bake until tender, about 30 minutes.
• In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until starting to thicken, about 5 minutes.
• Remove pan from heat and stir in cheddar, fontina, and 1/2 c parmesan and whisk until smooth. Fold in cooked pasta and cooked brussels sprouts. Transfer into baking dish.
• In a medium bowl, combine Panko and the remaining parmesan. Season with salt and pepper and sprinkle over pasta.
• Bake until bubbly and golden, 25-30 minutes. Serve.

BACON AND BRUSSELS SPROUT MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
• Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil.
• Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low.
• Boil the pasta to just shy of al dente, 5 to 6 minutes, drain.
• Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.