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Caramelised Onion Brussels Sprout Mac & Cheese
Caramelised Onion Brussels Sprout Mac & Cheese

Caramelised Onion Brussels Sprout Mac & Cheese

with Leeks and Cheesy Crumb

Recipe Development Team
Recipe Development TeamUpdated on September 23, 2025

Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. Roasting Brussels sprouts and taking the time to caramelise onions elevates it from a regular mac and cheese to one that's perfectly seasonal for the colder months.

Tags:
Veggie
Allergens:
Cereals containing gluten
Wheat
Milk
Egg
Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

200 grams

Brussels Sprouts

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

1 unit(s)

Onion

1 unit(s)

Leek

90 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Garlic Clove

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Mustard)

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams

Butter

1.5 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4880 kJ
Energy (kcal)1166 kcal
Fat62.7 g
of which saturates33.8 g
Carbohydrate99.7 g
of which sugars17.2 g
Dietary Fibre8.2 g
Protein37 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Colander
Bowl
Garlic Press
Grater
Oven dish

Cooking Instructions and Tips

Roast the Sprouts
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni

Meanwhile, trim the Brussels sprouts. Halve 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, 18-20 mins. Turn halfway through.

Cook the Macaroni
2

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. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the onion and leek. Season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Oh Crumbs
3

While the veg 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
4

Once the onion and leeks are 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
5

Stir the creme fraiche and Dijon mustard into the sauce, 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
6

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.

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