{"id":"c0afe718-a580-44a8-8091-5cc29b9a9066","url":"https://recipestripper.com/recipes/c0afe718-a580-44a8-8091-5cc29b9a9066","source_url":"https://gousto.wiki/recipes/leek-and-roasted-tomato-mac-n-cheese/","title":"Leek & Roasted Tomato Mac 'N' Cheese","description":"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","servings":2,"servings_text":"2 servings","total_time":"PT45M","image_url":"https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fleek-and-roasted-tomato-mac-n-cheese.jpg&fit=cover","ingredients":[{"text":"15ml Balsamic Vinegar","item":"Balsamic Vinegar","quantity":15,"unit":"ml"},{"text":"40g Cheddar Cheese","item":"Cheddar Cheese","quantity":40,"unit":"g"},{"text":"250g Cherry Tomatoes","item":"Cherry Tomatoes","quantity":250,"unit":"g"},{"text":"80g Crème Fraîche","item":"Crème Fraîche","quantity":80,"unit":"g"},{"text":"5.5g Dijon Mustard","item":"Dijon Mustard","quantity":5.5,"unit":"g"},{"text":"Leek","item":"Leek"},{"text":"150g Macaroni","item":"Macaroni","quantity":150,"unit":"g"},{"text":"20g Panko Breadcrumbs","item":"Panko Breadcrumbs","quantity":20,"unit":"g"},{"text":"50g Rocket","item":"Rocket","quantity":50,"unit":"g"},{"text":"Shallot","item":"Shallot"},{"text":"5.5g Vegetable Stock Mix","item":"Vegetable Stock Mix","quantity":5.5,"unit":"g"}],"instructions":[{"number":1,"text":"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]"},{"number":2,"text":"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"},{"number":3,"text":"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!"},{"number":4,"text":"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"},{"number":5,"text":"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"},{"number":6,"text":"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"},{"number":7,"text":"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"},{"number":8,"text":"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"}],"date_published":"2026-10-29T23:51:27.636828+00:00","date_modified":"2026-10-29T23:51:27.636828+00:00"}