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Clean recipe · gousto.wiki

Leek & Roasted Tomato Mac 'N' Cheese

Cosy up to a rich, golden mac 'n' cheese. You'll whip up a decadent sauce with leek and a dash of mustard, before folding in macaroni. Top with tomatoes before baking, and serve with salad

Original recipe: gousto.wiki

Yield:
2 servings
Total:
45 min
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Leek & Roasted Tomato Mac 'N' Cheese

Ingredients

  1. 15ml Balsamic Vinegar
  2. 40g Cheddar Cheese
  3. 250g Cherry Tomatoes
  4. 80g Crème Fraîche
  5. 5.5g Dijon Mustard
  6. Leek
  7. 150g Macaroni
  8. 20g Panko Breadcrumbs
  9. 50g Rocket
  10. Shallot
  11. 5.5g Vegetable Stock Mix

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Boil a kettleChop your leek[s] in half lengthways, wash thoroughly to remove any grit from between the leaves and top, tail and slice finelyPeel and finely dice your shallot[s]
  2. Heat a large, wide-based pan (preferably non-stick) over a medium heat and add 15g [20g] [30g] butterOnce melted, add the sliced leek and diced shallot with a generous pinch of salt and cook for 3-4 min or until softenedOnce softened, add 15g [20g] [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste coats the leek – this is your leek roux
  3. Meanwhile, add your pasta to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heatCook the pasta for 7-8 min or until cooked with a slight biteOnce done, drain, then set aside until laterTip: It doesn't need to be fully cooked, as it will go in the oven later!
  4. Whilst the pasta is cooking, gradually whisk 300ml [450ml] [600ml] milk into the leek roux, a little at a time, and cook for 5-6 min or until a smooth, thick sauce remainsOnce the sauce has thickened, stir through your Dijon mustard, crème fraîche and vegetable stock mix and season with a pinch of salt and pepper – this is your leek béchamel sauce
  5. Grate your cheddar cheeseCombine half the grated cheese (save the rest for later!) with your panko breadcrumbs and a drizzle of olive oil – these are your cheesy breadcrumbs
  6. Add the drained pasta to the pan with the leek béchamel sauceAdd the remaining grated cheese, season with pepper and give everything a good mix up until the cheese has melted
  7. Transfer the mixture to an oven-proof dishTop with your cherry tomatoes and the cheesy breadcrumbs and put the dish in the oven for 15-20 min or until golden and bubbling – this is your leek & roasted tomato mac 'n' cheese
  8. Wash your salad, then pat it dry with kitchen paperDress the salad with your balsamic vinegar and a drizzle of olive oilServe the leek & roasted tomato mac 'n' cheese with a generous grind of black pepper and the dressed salad to the sideEnjoy