Macaroni and Parmesan cheese au gratin with Québec Brussels sprouts

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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