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Leek & Roasted Tomato Mac 'N' Cheese

Leek & Roasted Tomato Mac 'N' Cheese

Rating
4.5rating out of 5

(2419 reviews from our customers)

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Leek
1 leek
Cheddar-cheese
120g cheddar cheese †
Cherry-tomatoes
250g cherry tomatoes
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
Rocket salad
50g rocket
macaroni
150g macaroni †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Panko breadcrumbs edit
30g panko breadcrumbs †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 leek
  • 40g cheddar cheese<span class="strong">†</span>
  • 250g cherry tomatoes
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 50g rocket
  • 150g macaroni<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
Typical Values per 100g per serving
Energy 739 kJ
176 kcal
3456 kJ
823 kcal
Fat
of which saturates
8.5 g
5.1 g
40 g
24 g
Carbohydrate
of which sugars
16.9 g
3 g
78.9 g
14 g
Fibre 2 g 9.3 g
Protein 7.7 g 36.2 g
Salt 0.35 g 1.65 g
*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.
Ingredients contain
1 shallot
shallot
1 leek
leeks
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
250g cherry tomatoes
cherry tomatoes
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
50g rocket
wild rocket
150g macaroni
semolina of durum wheat (gluten), water
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
Allergens
  • 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 and a 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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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!

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