Macaroni cheese is a staple for many people as it is cheap and tasty. This recipe adds vegetables to make it at least a little healthy. I always have some grated cheese in the freezer, exactly for these kinds of purposes.
- 1 tsp butter
- 2 tsp flour
- 150ml milk
- pinch of nutmeg
- 250gr cleaned Brussels sprouts (300gr uncleaned)
- 4 tbs grated cheese
- 150gr cooked macaroni
Serves 1 as part of the Budget Challenge
Halve the Brussels sprouts and steam or cook them until just done. Drain the water. Some of the bitterness goes away with the cooking water, but sprouts also become more bitter from overcooking. My mother would change out cooking water halfway through cooking, I tend to steam my veggies instead and make sure they are always a little under, so there is a bit of bite left in them.
Make a bechamel from the butter, flour and milk:
Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula.
Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of milk. Combine the milk and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of milk and stirring with the spatula. Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of milk, and you can stir with a whisk instead. Add the rest of the milk. Season to taste with salt and pepper and add the nutmeg.
Leave the sauce to simmer for 5 minutes while stirring occasionally.
Add the cheese and stir to combine well.
Stir in the Brussels sprouts and macaroni. Combine well and serve piping hot.