About the Recipe
This is a warm, comforting delicious dish that is also quicker to prepare than a traditional gratin. I use plenty of cheddar cheese for its richness and protein plus plenty of green vegetables for iron and mineral goodness.
Ingredients
1/2 medium onion
10 brussel sprouts
140 g / 5 oz cauliflower florettes
2 tsp sunflower or vegetable oil
1/2 tsp salt and a little pepper
140 g / 5 oz macaroni
140 g / 5 oz cheddar cheese
25 g / 1oz butter
350 ml / 12 fl oz milk
150 ml / 5 fl oz water
30 g /1oz plain flour
1/2 mustard
2 tsp Panko Breadcrumbs (or plain breadcrumbs will do)
some dried or fresh parsley for a garnish
Preparation
first, cut the onion into slices
remove the stalk and the outer leaves from the brussel sprouts and cut them all in half
cut the cauliflower florettes into small pieces
heat the oil in a frying pan. fry the slices of onion for about 2 minutes
add the sprouts and the cauliflower. season with a generous sprinkle of salt and pepper. give everything a quick stir and then turn off the heat
combine the milk, water and plain flour in a measuring jug or large bowl. whisk well
add the mustard, butter, macaroni and the milk mixture to the frying pan
turn the heat back on and cook while stirring over a medium heat for 11-13 minutes or until the macaroni is cooked. add the cheddar cheese and stir the cheese until melted
turn off the heat. transfer the macaroni cheese to an oven proof dish. sprinkle with some panko breadcrumbs
grill for 2-3 minutes or until the breadcrubs are lightly browned
top with a sprinkling of parsley