Macaronis, Brussels sprout and Parmesan gratin

Preparation time: 1 hour                                       Servings: 4                                                               Cooking time : 25 to 30 minutes

 

 

 

 

 

 

Ingredients

• 6 cups macaroni
• 2 tbsp butter, plus extra for greasing
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 large egg yolk
• 1 cup shredded Parmesan, plus extra to serve
• 2 cups Brussels sprouts, trimmed and halved
• Salt and pepper

Preparation

1. Preheat the oven to 200°C (395°F)
2. Cook the macaroni in a large saucepan of salted, boiling water until 'al dente, ' about 10 minutes.
3. In the meantime, melt the butter in a large saucepan set over a medium heat. Whisk in the flour to make a roux, cooking for about 2 minutes until blonde in appearance.
4. Gradually whisk in the milk in a slow, steady stream until the sauce is thickened and smooth. Bring to a simmer and cook steadily for 5 minutes, stirring from time to time.
5. Whisk in the egg yolk, shredded Parmesan and some salt and pepper to taste. Cover and set aside.
6. Drain the pasta when ready, reserving the cooking liquid in a separate saucepan. Return the cooking water to a boil over a moderate heat.
7. Cook the sprouts in the cooking water until just tender, about 3-4 minutes. Drain well and refresh in a large bowl of iced water. Drain again and pat dry with paper towels.
8. Combine the sprouts and pasta with the prepared sauce, stirring well. Season to taste with salt and pepper.
9. Spoon into an ovenproof sauté pan that's been greased with some butter.
10. Bake for 25-30 minutes until golden-brown on top. Remove from the oven and let cool briefly before serving with some shredded Parmesan on top.