Ham Hock & Sprout Macaroni Cheese Recipe
A festive (and delicious) twist on one of our favourites. Just add ham hock, Brussels sprouts and a dollop of mustard mayo into some delicious macaroni cheese.
200g blanched cauliflower florets
220g cooked ham hock
300g dried macaroni
Handful of chopped parsley
200g Brussels sprouts, shredded in a food processor or finely sliced
4 tbsp plain flour
2 tsp Dijon mustard
600ml whole milk
Sea salt & black pepper, to taste
250g mature Cheddar cheese, grated
50g parmesan cheese
3 tbsp fresh white breadcrumbs
2 tbsp olive oil
Preheat the oven to 200°C/Gas 6.
Cook the macaroni in boiling salted water until ‘al dente’, then drain and refresh under cold, running water.
Heat the butter in a pan and stir in the flour and mustard to make a roux (…a really thick sauce). Gradually add the milk, beating continuously with a whisk, until the mixture is smooth. Slowly bring to the boil over a low heat and whisk frequently until the mixture thickens.
Stir the cheddar cheese into the white sauce and mix well until the cheese has melted. Add the cooked macaroni, cauliflower, ham hock, shredded sprouts and parsley (or any Christmas leftovers you have…) to the sauce and mix well. Season with sea salt and black pepper and spread the mixture into a large, wide gratin dish.
Combine the parmesan cheese with breadcrumbs and olive oil, sprinkle over the top of the macaroni mixture and bake for around 30 minutes until the topping is golden and crisp and the middle is piping hot. Serve immediately.