Skillet-Baked Mac 'n' Cheese 'n' Peas
with Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
4
Calories
900 /serving
A family fave levels up. For the macaroni, we’re using little discs of orecchiette. For the cheese, we’re enjoying Emmental melted into a creamy sauce. And for a topping, we’re browning panko in butter. Bonus: we’ve got veg covered with peas and Brussels sprouts.
We will send you:
- 400g Brussels sprouts
- 40g All-purpose flour
- 450g Orecchiette
- 40g Panko
- 300g Green peas
- 400ml Milk
- 50g Grana Padano (contains rennet)
- 100g Grated Emmental
Contains: Eggs • Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
4 tbsp Butter
Medium baking dish
Total Fat
29 g
Saturated Fat
17 g
Sodium
440 mg
Total Carb
119 g
Sugars
15 g
Protein
40 g
Fibre
12 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 9 to 11 min., until al dente.
- Reserving 1 ½ cups cooking water, drain and toss with a drizzle of oil to prevent sticking.
Roast the Brussels sprouts
- Meanwhile, remove the root ends of the Brussels sprouts.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 12 min., until golden brown and tender.
Toast the panko
- Meanwhile, in a large, high-sided pan, heat 1 tbsp butter on medium.
- Add the panko and toast, stirring often, 1 to 2 min., until golden brown; season with S&P.
- Transfer to a bowl and reserve the pan.
Make the sauce
- In the same pan, heat 3 tbsp butter on medium.
- Add the flour and cook, stirring often, 2 to 3 min., until a paste forms.
- Add the milk and cook, whisking often, 30 sec. to 1 min., until thickened and no lumps remain.
Make the mac ’n’ cheese
- To the pan of sauce, add ⅔ of the reserved cooking water; stir well.
- Add the pasta, peas and both types of cheese.
- Cook, stirring often, 1 to 2 min., until the cheese has melted; season with salt and a large pinch of pepper.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Transfer to a medium baking dish and bake, 10 to 12 min., until golden brown.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired. Let rest for at least 2 min.
Plate your dish
- Divide the mac ’n’ cheese between your bowls.
- Garnish with the panko.
- Serve the Brussels sprouts on the side. Bon appétit!
