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Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts
2020-11-24
https://www.metro.ca/userfiles/image/recipes/muffins-macaroni-fromage-sauge-choux-bruxelles-rotis-11415.jpg
PT10M
PT15M
PT35M
Preheat the oven to 400°F (200°C).Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle some olive oil on top and season with salt and pepper. Roast in the oven for 15-18 minutes.Bring a pot of salted water to boil. Cook the macaroni 8-10 minutes or until done. Drain.Heat the cream and sage in a small pan on medium for 6-8 minutes or until the cream absorbs the aroma of the sage. Remove the sage and set the cream aside.Heat the butter in a pot on medium high. When the butter turns into a foam, add the flour. Stir well and cook for 30 seconds. Add the cream and milk and whisk. Simmer for 2 minutes until the sauce thickens. Reduce the heat to medium, add the cheddar and stir.
Season with salt and pepper to taste.Add the macaroni and Brussels sprouts to the cheese sauce. Remove from the heat.Lightly grease a muffin tin.Add the egg to the macaroni and stir. Pour into the muffin tin and top with mozzarella.Bake in the oven for 15 minutes. Let cool for 10 minutes before removing from the muffin tin.
6
4
3
5
4
8 Brussel sprouts quartered
1 cup (250 ml) macaroni
2 sage
1/2 cup (125 ml) 15 % cream
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) flour
1/2 cup (125 ml) milk
1 cup (250 ml) shredded cheddar cheese
1 egg
1/2 cup (125 ml) shredded mozzarella cheese
olive oil
To taste salt and pepper
Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts
6
Accompagnement
0:10
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
8
Brussel sprouts quartered
-
1 cup
(250 ml)macaroni
-
2
sage
-
1/2 cup
(125 ml)15 % cream
-
1 tablespoon
(15 ml)butter
-
1 tablespoon
(15 ml)flour
-
1/2 cup
(125 ml)milk
-
1 cup
(250 ml)shredded cheddar cheese
-
1
egg
-
1/2 cup
(125 ml)shredded mozzarella cheese
-
olive oil
-
To taste
salt and pepper
Preparation
Preheat the oven to 400°F (200°C).
Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle some olive oil on top and season with salt and pepper. Roast in the oven for 15-18 minutes.
Bring a pot of salted water to boil. Cook the macaroni 8-10 minutes or until done. Drain.
Heat the cream and sage in a small pan on medium for 6-8 minutes or until the cream absorbs the aroma of the sage. Remove the sage and set the cream aside.
Heat the butter in a pot on medium high. When the butter turns into a foam, add the flour. Stir well and cook for 30 seconds. Add the cream and milk and whisk. Simmer for 2 minutes until the sauce thickens. Reduce the heat to medium, add the cheddar and stir. Season with salt and pepper to taste.
Add the macaroni and Brussels sprouts to the cheese sauce. Remove from the heat.
Lightly grease a muffin tin.
Add the egg to the macaroni and stir. Pour into the muffin tin and top with mozzarella.
Bake in the oven for 15 minutes. Let cool for 10 minutes before removing from the muffin tin.
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