cook the brussels in salted water until tender, drain well reserving one third of the sprouts, roughly chop he remainder
meanwhile cook the macaroni in boiling salted water until tender but not soft, drain well
melt 25g of butter in a pan stir in the flour and cook gently for one minute, stirring remove the pan from the heat and gradually stir in the milk, bring to the boil and continue to cook stirring until the sauce thickens, then add 75g of grated cheese and season to taste
stir chopped sprouts and macaroni into the sauce, season and spoon into a 1 . 4 litre ( 2 1/2 pt ) shallow ovenproof dish
melt the remaining butter in a pan stir in the peanuts and remove from the heat. cut the reserved sprouts in half and arrange over the sauce in the dish. top with the remaining cheese and spoon over the peanut mixture
bake in the oven at 190deg. 375f gas mark 5 for about 35 minutes cover if the top is becoming too brown
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