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    Sprout mac & cheese recipe | Waitrose

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    Sprout mac & cheese recipe | Waitrose

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    250g macaroni
    300g trimmed baby sprouts
    30g unsalted butter
    77g pack Waitrose Cooks Ingredients’ Italian diced pancetta
    40g plain flour
    600ml whole milk, warmed
    100g extra mature cheddar, grated
    100g gruyère, grated


    1. Preheat the oven to 200˚C, gas mark 6. Cook the macaroni in boiling salted water for 4 minutes, then add the sprouts and cook for a further 4 minutes, until the pasta is tender. Drain well and set aside.

    2. Meanwhile, melt the butter in a large saucepan and cook the pancetta for 5 minutes, until crisp and golden, then remove with a slotted spoon (leaving the fat behind) and set aside. Stir the flour into the fat and cook for 2 minutes, then gradually stir in the milk to form a smooth sauce. Bring to the boil and simmer for 2 minutes, then remove from the heat and stir in ⅔ of the grated cheeses.

    3. Stir the macaroni, sprouts and pancetta into the cheese sauce. Season, spoon into an ovenproof dish and scatter over the remaining cheese. Bake for 15-20 minutes, until golden and bubbling. SF 

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    This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue


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