Brussel Sprouts Mac and Cheese Gratin

Recipe's preparation

Filling





1. Prepare brussel sprouts by cutting off woody end and slicing in half.

2. Lay over top tray of varoma with cut side facing down.

3. Measure boiled water into TM bowl.

4. Place TM basket into bowl, tare scales and measure in 300g of small pasta.

5. Lock lid into place and to ensure all pasta is wet, turn dial to speed 4 for 10 sec. Use spatula through the whole in the lid to agitate pasta so the water can flow freely.

6. Replace varoma including brussel sprouts and cook 10 mins, speed 4, varoma temperature.

(You want the brussel sprouts just tender, not soggy. I used fairly small sized sprouts so your cooking time may vary)

Cheese Sauce

1. Roughly chop parmesan cheese, place in TM bowl and grate at speed 9, 10 seconds. Set aside.

2. Break bread into rough pieces and chop for 5 seconds, speed 7. Set aside.

3. Meausre in flour, butter and milk into TM bowl and cook for 7 minutes, 90 degrees, speed 4.

4. When finished, add cheese and paprika and mix on speed 3, 10 seconds. 

Assembly





1. Pour cheese sauce over pasta and brussel sprouts in casserole dish.

2. Mix thoroughly together using spatula.

3. Sprinkle bread crumbs over the top.

4. Bake in preheated oven for 30 mintues until brown and crispy on top.