Save to your scrapbook
Sprout mac & cheese recipe | Waitrose
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in December 2016.