Leek & Roasted Tomato Mac 'N' Cheese
Recipe: https://recipestripper.com/recipes/c0afe718-a580-44a8-8091-5cc29b9a9066
Original source: https://gousto.wiki/recipes/leek-and-roasted-tomato-mac-n-cheese/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fleek-and-roasted-tomato-mac-n-cheese.jpg&fit=cover

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
Yield: 2 servings
Total time: PT45M

Ingredients
- 15ml Balsamic Vinegar
- 40g Cheddar Cheese
- 250g Cherry Tomatoes
- 80g Crème Fraîche
- 5.5g Dijon Mustard
- Leek
- 150g Macaroni
- 20g Panko Breadcrumbs
- 50g Rocket
- Shallot
- 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