Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Macaroni and Parmesan cheese au gratin with Québec Brussels sprouts
2021-08-13
https://www.metro.ca/userfiles/image/recipes/macaroni-gratin-11701.jpg
PT1H00M
PT30M
PT1H30M
Preheat oven to 200°C (395°F).In a large pot of salted boiling water, cook macaroni for about 10 minutes or until al dente.While the pasta is cooking, make the roux: Melt butter in a large saucepan over medium heat and whisk in flour for about 2 minutes.Gradually whisk in milk until sauce is smooth and thick. Bring to a gentle boil and cook for 5 minutes, stirring occasionally.In a bowl, whisk together egg yolk, grated Parmesan cheese and a little salt and pepper. Cover.When the pasta is cooked, drain it and reserve the cooking water in a separate pan. Return this water to a boil over medium heat.Cook Brussels sprouts in pasta water for about 3-4 minutes or until tender. Drain well and cool in a large bowl of ice water. Drain again and pat dry with paper towels.Stir to combine pasta, sprouts and sauce. Add salt and pepper to taste.Butter an ovenproof dish and add mixture.Bake 25-30 minutes or until golden on top. Let cool slightly before serving. Top with grated Parmesan cheese.Twice as nice tip:MacaroniMore macaroni, more choices! Cook a double serving of pasta and set half aside for a cold pasta salad. Perfect for lunch the next day. Add celery, peppers, grated carrots, mayonnaise, Dijon mustard, a little white vinegar and the protein of your choice.ParmesanDon’t know what to do with leftover Parmesan cheese? It’s easy to turn your favourite pasta and veggies into a yummy au gratin, but for a twist, try adding your leftover Parmesan to dip or mashed potatoes.Source: Metro
4
Metro
3
2
3
3
6 cups (1,5 L) de macaroni
2 tablespoons (30 ml) butter, plus more to grease baking dish
2 tablespoons (30 ml) all-purpose flour
2 cups (500 ml) milk
1 large egg yolk
2 cups (250 ml) grated parmesan cheese, plus more topping
2 cups (500 ml) Brussels sprouts, trimmed and cut in halt
Salt and fresh ground pepper
Macaroni and Parmesan cheese au gratin with Québec Brussels sprouts
4
Main course
1:00
Preparation
0:30
COOKING
1:30
TOTAL TIME
Ingredients
-
6 cups
(1,5 L)de macaroni
-
2 tablespoons
(30 ml)butter, plus more to grease baking dish
-
2 tablespoons
(30 ml)all-purpose flour
-
2 cups
(500 ml)milk
-
1
large egg yolk
-
2 cups
(250 ml)grated parmesan cheese, plus more topping
-
2 cups
(500 ml)Brussels sprouts, trimmed and cut in halt
-
Salt and fresh ground pepper
Preparation
Preheat oven to 200°C (395°F).
In a large pot of salted boiling water, cook macaroni for about 10 minutes or until al dente.
While the pasta is cooking, make the roux: Melt butter in a large saucepan over medium heat and whisk in flour for about 2 minutes.
Gradually whisk in milk until sauce is smooth and thick. Bring to a gentle boil and cook for 5 minutes, stirring occasionally.
In a bowl, whisk together egg yolk, grated Parmesan cheese and a little salt and pepper. Cover.
When the pasta is cooked, drain it and reserve the cooking water in a separate pan. Return this water to a boil over medium heat.
Cook Brussels sprouts in pasta water for about 3-4 minutes or until tender. Drain well and cool in a large bowl of ice water. Drain again and pat dry with paper towels.
Stir to combine pasta, sprouts and sauce. Add salt and pepper to taste.
Butter an ovenproof dish and add mixture.
Bake 25-30 minutes or until golden on top. Let cool slightly before serving. Top with grated Parmesan cheese.
Twice as nice tip:
Macaroni
More macaroni, more choices! Cook a double serving of pasta and set half aside for a cold pasta salad. Perfect for lunch the next day. Add celery, peppers, grated carrots, mayonnaise, Dijon mustard, a little white vinegar and the protein of your choice.
Parmesan
Don’t know what to do with leftover Parmesan cheese? It’s easy to turn your favourite pasta and veggies into a yummy au gratin, but for a twist, try adding your leftover Parmesan to dip or mashed potatoes.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
