Special Diet

Leek and Cheese Macaroni

cook 30 mins
Tags: Gluten free
  • 200 g (7 oz) gluten-free macaroni or other short pasta
  • 275 g (9 oz) leeks, thinly sliced
  • 40 g (1½ oz) butter
  • 25 g (1 oz) plain gluten-free flour
  • 250 ml (8 fl oz) milk
  • 35 g (1¼oz) Cheddar cheese, grated
  • 75 g (3 oz) single cream
  • 75 g (3 oz) baby tomatoes, halved
  • 75 g (3 oz) Gruyère cheese, grated
  • salt and pepper
  • Cook the macaroni according to the pack instructions. Two minutes before the end of cooking time, add the leeks to the saucepan.
  • Meanwhile, melt the butter in a small saucepan over a medium heat and stir in the flour to make a roux. Gradually whisk in the milk and continue to cook and stir until the sauce thickens.
  • Take the sauce off the heat and stir in the Cheddar cheese and cream. Season with salt and pepper.
  • Drain the pasta and leeks and return to the pan. Pour in the sauce and mix well, then pour the macaroni mixture into an ovenproof dish.
  • Top with the baby tomatoes and the Gruyère cheese, then place under a preheated hot grill for 6–7 minutes, until golden and bubbling.
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