Description

Creamy Baked Mac & Cheese is a classic comfort dish that combines tender pasta with a rich, velvety cheese sauce, topped with a golden, crispy breadcrumb crust. This homemade version is perfect for family gatherings, potlucks, or as a comforting weeknight dinner.

Ingredients

500g/1lb Brussels sprouts (Note 1)

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp black pepper

1/3 cup (30g) Parmesan, finely grated

1/3 cup panko breadcrumbs (Note 2)

Instructions

Preheat oven to 200°C/400°F.

Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.

Place in a bowl, pour over oil and toss gently.

Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.

Toss to coat, then spread out on tray cut face down.

Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).

Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

Notes

1. Brussels Sprouts – look for sprouts that are about 3cm / 1.25″ wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.

Frozen brussels – I haven’t tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be!

2. Panko breadcrumbs – Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!

3. Storage – leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course, Side Dish
Method: Baking
Cuisine: American

Nutrition

Calories: 590
Sugar: 5g
Sodium: 680mg
Fat: 34g
Saturated Fat: 21g
Carbohydrates: 43g
Fiber: 2g
Protein: 24g
Cholesterol: 110mg