Cosy up to an oozy, golden mac and cheese. You'll flavour your rich pasta with sweet leeks and roasted tomatoes, bake until bubbling and serve with a peppery rocket salad. Delish!
Prep Time
45 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, sulphites, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a full kettle
Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves
Top, tail and slice finely
Peel and finely dice the shallot[s]
2
Melt 15g [30g]butter in a pan over a medium heat
Once melted, add the sliced leek and shallot with a generous pinch of salt and cook for 3-4 min until softened
Once softened, add 15g [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 the macaroni to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat
Cook the macaroni for 7-8 min or until cooked with a slight bite
Once done, drain the macaroni and set aside until later
4
Whilst the macaroni is cooking, gradually whisk 300ml [600ml]milk into the leek roux, a little at a time, and cook for 5-6 min or until a smooth, thick sauce remains
Once you have a thick sauce, stir through the Dijon mustard, clotted cream and season with a generous pinch of salt and pepper – this is your leek béchamel sauce
5
Grate the cheddar cheese
Combine half the grated Italian hard cheese (save the rest for later) with the panko breadcrumbs anda drizzle of olive oil – these are your cheesy breadcrumbs
6
Add the drained macaroni to pan with the leek béchamel sauce
Add the grated cheddar cheese and remaining grated Italian hard cheese, season with a pinch of salt and pepper and give everything a good mix up until the cheese has melted
7
Transfer the mixture to an oven-proof dish
Top with the 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
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