Brussels Sprout Mac & Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Brussels Sprout Mac & Cheese

Brussels Sprout Mac & Cheese

with Caramelised Onion and Cheesy Crumb

Our Brussels Sprout Mac & Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

200 grams

Brussels Sprouts

180 grams


(Contains Cereals containing gluten May contain Soya)

1 unit(s)


90 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

25 grams


(Contains Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


1.5 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4545 kJ
Energy (kcal)1086 kcal
Fat62.6 g
of which saturates33.6 g
Carbohydrate95.7 g
of which sugars13.5 g
Protein35.6 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Small Bowl
Measuring Jug


Roast the Sprouts

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni. 

Meanwhile, trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray. 

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until browned and tender, 15-18 mins. Turn halfway through.

Cook the Macaroni

When your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in another large saucepan on medium-high heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Oh Crumbs

While the onion cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). 

In a small bowl, combine the breadcrumbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Season with salt and pepper, then set your cheesy crumb aside.

Time for the Roux

Once the onion is cooked, add the garlic and stir-fry for 1 min more. 

Melt in the butter (see pantry for amount), then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux! 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins.

Get Cheesy

Stir the creme fraiche and Dijon mustard into the sauce (add less mustard if you prefer), then remove from the heat. Stir through the Cheddar until melted, then season with salt and pepper.

Meanwhile, turn your grill on to high.

Once the Brussels sprouts and macaroni are cooked, gently stir them through the cheese sauce. Add a splash of water if it needs loosening a little.

Grill and Serve

Transfer the mac & cheese to an appropriately sized ovenproof dish and sprinkle over the cheesy crumb.

Once hot, grill until golden and bubbling, 3-4 mins. 

When ready, allow it to stand for a couple of mins before sharing between your bowls.


Meal right image

Explore Similar Recipes

Meal left image