Ingredients

150g - 200g leftover brussels sprouts

a few rashers of bacon, or leftover Christmas ham, roughly chopped

1 tbsp olive oil

350g dried pasta e.g. macaroni, penne

For the Sauce

30g unsalted butter

500ml semi skimmed milk

300 - 400g grated or crumbled leftover cheese (keep a little aside for the top)

2 tsp mustard

Recipe

1. Preheat your oven to 180c (160c fan).

2. Cook the pasta according to the package instructions. Drain, allow to steam and set aside.

3. If using uncooked bacon (rather than gammon) add a little oil to a non-stick frying pan on a medium heat and fry until crispy. If you like, you can crisp up the sprouts in the pan for a minute or two. Set aside whilst you make the cheese sauce.

4. Add the butter to a non-stick saucepan. Melt on a medium heat before adding the flour and milk. Whisk quickly & continuously until you have a smooth sauce.

5. Add the mustard and cheese, and bring the heat up a little until it starts to thicken. Remove from the heat.

6. Add the cooked pasta to a large ovenproof dish, and layer on the sprouts and bacon (or gammon).

7. Pour the sauce over and gently stir to coat everything well. Bake in the oven for around 15 - 20 minutes, or until the sauce is bubbling and the top has browned.

8. Serve immediately.