Directions
Servings: 4 people
Ingredients
- 8 oz Brussel sprouts - halved
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic Vinegar
- 12 oz Penne pasta
- 2 tbsp Butter unsalted
- 1 ea Garlic cloves, minced
- 3 tbsp Plain flour
- 16 oz Whole milk
- 2 tsp Wholegrain mustard
- 8 oz Extra sharp cheddar
Instructions
- Preheat oven to 400ºF
- Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through.
- Cook the pasta in a large pot of boiling salted water until it has a slight bite (around two minutes less than pack instructions), then drain and set aside.
- Heat the butter in a large skillet. Add the garlic and flour and cook for 1-2 mins. Gradually add the milk until the mixture is smooth, then simmer for 5 mins until thick.
- Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir.
- Add the pasta, then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins until the cheese topping is golden and bubbling.
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