Brussel Sprout and Apple M&C

M&C

 

My mouth is watering just thinking about this delicious meal.  Most of you know by now that I LOVE and sort of mac and cheese.  I do behave though and tend to eat it only on occasion.  Seriously if I could eat it weekly I definitely would!  I normally indulge in a box of Annie’s, but I was feeling inspired to make my own cheese sauce for this round.  To make it interesting and a bit on the healthy side I added in a baked braeburn apple along with some sautéed onion and brussel sprouts.  The apple was slightly tart yet sweet balancing out the bitterness coming from the brussel sprouts.  I used Organic Valley  sharp cheddar cheese for my sauce and both Josh and I were thoroughly happy with the results.  Yummy in my tummy!

Sautéed onion and brussel sprouts

Baked apple

Cheese sauce

All mixed up

And baked

My M&C

Apple and Brussel Sprout M&C

  • 1 braeburn apple, peeled and chopped
  • olive oil
  • medium onion, chopped
  • brussel sprouts, outer leaves separated and inner heart halved
  • 1 tablespoon butter
  • 1 tablespoon spelt flour
  • 14 oz milk
  • 8 oz sharp cheddar cheese, grated
  • 1 lb spiral pasta, I used brown rice (gluten free)
  1. Put up water to cook pasta.  Once boiling cook according to package, drain, rinse, and set aside.  Don’t overcook as they will continue to cook a bit while baking.
  2. Meanwhile, lightly toss chopped apple in oil and bake in a 400° oven for 20 minutes.
  3. In a sauté pan heat up some olive oil over medium high heat and add the onion.  After a few minutes add the brussel sprouts.  Continue to cook until lightly browned and tender.
  4. Make cheese sauce.  In a medium saucepan melt butter over medium heat.  Add flour and mix creating a roux.  Next lower the heat to medium low and add the milk while whisking.  Add the cheese in batches, I did 1/3 at a time, continuing to whisk.  Only add the next batch of cheese one the first has melted.  Sauce should slightly thicken.
  5. Mix all ingredients together in a large casserole dish, cover with foil and bake at 350° for 20 minutes.  Remove foil and continue to bake for another 5-10 to slightly brown top.
  6. Mix well and serve with s&p.

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