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Brooklyn Mac & Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-au-fromage-a-la-brooklynoise-10388.jpg PT20M PT35M PT55M
Preheat oven to 400°F (200°C).Line a baking sheet with parchment paper.Place tomatoes on paper.Sprinkle with garlic and a pinch each of salt and pepper.Place sausages on another baking sheet.Roast tomatoes and sausages until tomatoes soften and tomato liquid evaporates slightly and sausages are golden brown and edges become crispy, about 20 min for both.Meanwhile, bring a large pot of salted water to a boil.Add pasta and cook until al dente, about 8 min.Drain pasta and return to pot.In a medium saucepan, melt butter over medium heat.Whisk in flour.Continue to cook, stirring, for about 1 min.Gradually whisk in milk, and cook stirring until mixture bubbles, is creamy and thickened, about 5 min.Stir in remaining salt and pepper and chili flakes, if using.Toss sauce with pasta, tomatoes, sausage, bocconcini, 1 cup (250 mL) ricotta, oregano, and parsley.Gently stir to combine.Don’t overmix; mixture should be rustic and chunky.Transfer to a 9x13-inch (3 L) baking dish.Bake for 15 to 20 min until bubbling and top begins to turn golden.Remove from oven and dollop remaining ricotta on top.Let stand 5 min.Spoon macaroni and cheese into serving bowls.Sprinkle with breadcrumbs and basil.
6-8
3 8 5 1
4 large plum tomatoes, cut into 8 wedges 6 clove garlic, cut in half 1 1/2 tsp. (7 mL) salt and pepper to taste 3 mild or hot italian sausages, sliced into bite-size pieces 1 lb (454 g) cavatappi pasta 2 Tbsp. (30 mL) butter 2 Tbsp. (30 ml) all-purpose flour 2 cups (500 mL) milk 1 tsp. (5 ml) hot pepper flakes (optional) 200 g mini boconccini cheese balls (1 inch/2.5 cm) 2 cups (500 mL) extra-smooth Canadian ricotta 2 Tbsp. (30 ml) chopped fresh oregano 2 Tbsp. (30 ml) chopped fresh Italian parsley
Brooklyn Mac & Cheese

Brooklyn Mac & Cheese

Rate this recipe
8 Votes
6-8
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 4
    large plum tomatoes, cut into 8 wedges
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 6
    clove garlic, cut in half
  • 1 1/2 tsp.
    (7 mL)
    salt and pepper to taste
  • 3
    mild or hot italian sausages, sliced into bite-size pieces
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    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    $8.49 ea.

    280 - 500 g, SELECTED VARIETIES


    MARC ANGELO PORK SAUSAGES

    MARC ANGELO PORK SAUSAGES

    $7.99 ea.

    FROZEN, 500 - 675 g SELECTED VARIETIES


    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $4.99 ea.

    375 - 500 g SELECTED VARIETIES


    HOT OR MILD SAUSAGES WITH PEPPERS AND ONION

    HOT OR MILD SAUSAGES WITH PEPPERS AND ONION

    $3.99 /lb

    8.80/kg


  • 1 lb
    (454 g)
    cavatappi pasta
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    KRAFT DINNER LIMITED EDITION

    2 for $3.00

    156 g, SELECTED VARIETIES WHILE QIANTITIES LAST OR 1.99 EA.


    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $8.49 ea.

    500 - 700 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 ml)
    all-purpose flour
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    5 BONUS Reward Miles when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • 2 cups
    (500 mL)
    milk
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    SAVE $1.80
    LACTANTIA PURFILTRE MILK

    LACTANTIA PURFILTRE MILK

    $2.99 ea.

    1.5 L OR GENERAL MILLS CEREAL 300 - 450 g SELECTED VARIETIES


  • 1 tsp.
    (5 ml)
    hot pepper flakes (optional)
  • 200 g
    mini boconccini cheese balls (1 inch/2.5 cm)
  • 2 cups
    (500 mL)
    extra-smooth Canadian ricotta
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    TRE STELLE RICOTTA OR MOZZARELLA BALL

    TRE STELLE RICOTTA OR MOZZARELLA BALL

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    340 - 475 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 ml)
    chopped fresh oregano
  • 2 Tbsp.
    (30 ml)
    chopped fresh Italian parsley
  • topping:


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    PUMPKINS AND GOURDS VARNISHED BAG

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    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1/2 cup
    (125 ml)
    toasted bread crumbs
  • 6 Tbsp.
    (90 mL)
    chopped fresh basil
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Place tomatoes on paper.

Sprinkle with garlic and a pinch each of salt and pepper.

Place sausages on another baking sheet.

Roast tomatoes and sausages until tomatoes soften and tomato liquid evaporates slightly and sausages are golden brown and edges become crispy, about 20 min for both.

Meanwhile, bring a large pot of salted water to a boil.

Add pasta and cook until al dente, about 8 min.

Drain pasta and return to pot.

In a medium saucepan, melt butter over medium heat.

Whisk in flour.

Continue to cook, stirring, for about 1 min.

Gradually whisk in milk, and cook stirring until mixture bubbles, is creamy and thickened, about 5 min.

Stir in remaining salt and pepper and chili flakes, if using.

Toss sauce with pasta, tomatoes, sausage, bocconcini, 1 cup (250 mL) ricotta, oregano, and parsley.

Gently stir to combine.

Don’t overmix; mixture should be rustic and chunky.

Transfer to a 9x13-inch (3 L) baking dish.

Bake for 15 to 20 min until bubbling and top begins to turn golden.

Remove from oven and dollop remaining ricotta on top.

Let stand 5 min.

Spoon macaroni and cheese into serving bowls.

Sprinkle with breadcrumbs and basil.

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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