Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts https://www.metro.ca/userfiles/image/recipes/muffins-macaroni-fromage-sauge-choux-bruxelles-rotis-11415.jpg PT10M PT15M PT35M
Preheat the oven to 400°F (200°C).Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle some olive oil on top and season with salt and pepper. Roast in the oven for 15-18 minutes.Bring a pot of salted water to boil. Cook the macaroni 8-10 minutes or until done. Drain.Heat the cream and sage in a small pan on medium for 6-8 minutes or until the cream absorbs the aroma of the sage. Remove the sage and set the cream aside.Heat the butter in a pot on medium high. When the butter turns into a foam, add the flour. Stir well and cook for 30 seconds. Add the cream and milk and whisk. Simmer for 2 minutes until the sauce thickens. Reduce the heat to medium, add the cheddar and stir. Season with salt and pepper to taste.Add the macaroni and Brussels sprouts to the cheese sauce. Remove from the heat.Lightly grease a muffin tin.Add the egg to the macaroni and stir. Pour into the muffin tin and top with mozzarella.Bake in the oven for 15 minutes. Let cool for 10 minutes before removing from the muffin tin.
6
4 3 5 4
8 Brussel sprouts quartered 1 cup (250 ml) macaroni 2 sage 1/2 cup (125 ml) 15 % cream 1 tablespoon (15 ml) butter 1 tablespoon (15 ml) flour 1/2 cup (125 ml) milk 1 cup (250 ml) shredded cheddar cheese 1 egg 1/2 cup (125 ml) shredded mozzarella cheese olive oil To taste salt and pepper
Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts

Mac and Cheese Muffins with Sage and Roasted Brussels Sprouts

Rate this recipe
3 Votes
6
Accompagnement
0:10
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    Brussel sprouts quartered
    You might like:

    Flyer Deal  (1)
    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 1 cup
    (250 ml)
    macaroni
    You might like:

    Flyer Deals  (3)
    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $10.99 ea.

    500 - 700 g SELECTED VARIETIES


    ITALPASTA PASTA

    ITALPASTA PASTA

    2 for/ $5.00

    900 g SELECTED VARIETIES


    ITALPASTA PASTA

    ITALPASTA PASTA

    2 for/ $5.00

    900 g SELECTED VARIETIES


  • 2
    sage
    You might like:

    Flyer Deals  (4)
    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    $2.99 ea.

    PRODUCT OF U.S.A., or 21 g, SELECTED VARIETIES, or PRODUCT OF U.S.A.,


    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    $2.99 ea.

    PRODUCT OF U.S.A., or 21 g, SELECTED VARIETIES, or PRODUCT OF U.S.A.,


    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    $2.99 ea.

    PRODUCT OF U.S.A., or 21 g, SELECTED VARIETIES, or PRODUCT OF U.S.A.,


    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    RAPINI IRRESISTIBLES FRESH HERBS CARDONE

    $2.99 /lb

    PRODUCT OF U.S.A., or 21 g, SELECTED VARIETIES, or PRODUCT OF U.S.A.,


  • 1/2 cup
    (125 ml)
    15 % cream
  • 1 tablespoon
    (15 ml)
    butter
  • 1 tablespoon
    (15 ml)
    flour
  • 1/2 cup
    (125 ml)
    milk
    You might like:

    Flyer Deals  (2)
    SAVE $1.00
    LACTANTIA ULTRAPUR MILK

    LACTANTIA ULTRAPUR MILK

    $4.99 ea.

    1.5 L SELECTED VARIETIES


    SAVE $1.00
    LACTANTIA ULTRAPUR MILK

    LACTANTIA ULTRAPUR MILK

    $4.99 ea.

    1.5 L SELECTED VARIETIES


  • 1 cup
    (250 ml)
    shredded cheddar cheese
    You might like:

    Flyer Deals  (4)
    SAVE $4.50
    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99 ea.

    400 g or 300 - 320 g SELECTED VARIETIES


    CRACKER BARREL SHREDDED CHEESE, CHEESTRINGS OR STICKS

    CRACKER BARREL SHREDDED CHEESE, CHEESTRINGS OR STICKS

    $7.99 ea.

    252 - 336 g, SELECTED VARIETIES


    SAVE $4.50
    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99 ea.

    400 g or 300 - 320 g SELECTED VARIETIES


    SAVE $4.50
    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99 ea.

    400 g or 300 - 320 g SELECTED VARIETIES


  • 1
    egg
    You might like:

    Flyer Deal  (1)
    LIFE SMART OMEGA-3 LARGE EGGS

    LIFE SMART OMEGA-3 LARGE EGGS

    $2.99

    12 un


  • 1/2 cup
    (125 ml)
    shredded mozzarella cheese

  • olive oil
    You might like:

    Flyer Deal  (1)
    save $4.00
    Mastro Extra Virgin Olive Oil

    Mastro Extra Virgin Olive Oil

    $6.99 ea.

    1 L SELECTED VARIETIES


  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle some olive oil on top and season with salt and pepper. Roast in the oven for 15-18 minutes.

Bring a pot of salted water to boil. Cook the macaroni 8-10 minutes or until done. Drain.

Heat the cream and sage in a small pan on medium for 6-8 minutes or until the cream absorbs the aroma of the sage. Remove the sage and set the cream aside.

Heat the butter in a pot on medium high. When the butter turns into a foam, add the flour. Stir well and cook for 30 seconds. Add the cream and milk and whisk. Simmer for 2 minutes until the sauce thickens. Reduce the heat to medium, add the cheddar and stir. Season with salt and pepper to taste.

Add the macaroni and Brussels sprouts to the cheese sauce. Remove from the heat.

Lightly grease a muffin tin.

Add the egg to the macaroni and stir. Pour into the muffin tin and top with mozzarella.

Bake in the oven for 15 minutes. Let cool for 10 minutes before removing from the muffin tin.

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.