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Prep Time
45 min
Cuisine
Italian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 749 kJ 179 kcal |
3502 kJ 836 kcal |
Fat of which saturates |
9.1 g 5.7 g |
42.4 g 26.6 g |
Carbohydrate of which sugars |
16.7 g 2.9 g |
77.9 g 13.5 g |
Fibre | 2 g | 9.3 g |
Protein | 7.6 g | 35.4 g |
Salt | 0.33 g | 1.55 g |
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.
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]
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
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
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
Grate the cheddar cheese
Combine half the grated Italian hard cheese (save the rest for later) with the panko breadcrumbs and a drizzle of olive oil – these are your cheesy breadcrumbs
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
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
Dress the rocket with the balsamic vinegar and a drizzle of olive oil
Serve your leek & roasted tomato mac 'n' cheese with a generous grind of black pepper and the dressed rocket to the side
Enjoy!