Tuesday, 9 September 2014

The Ultimate Gluten Free Macaroni Cheese

As autumn approaches, what better time to write up this recipe. If you are a heath nut then best look away now...

 As I'm heading off to warmer climes, I thought I would leave you with a special one. This is Mac 'N' Cheese at its best with added bacon and leeks and a crunchy golden top.

(Serves 4)

250g gluten free macaroni pasta
3 slices gluten free white bread 
6 - 8 rashers streaky bacon, chopped
2 large leeks, sliced
1 tsp oil 
3 tbsp flaked almonds 
250g grated cheddar cheese
40g plain gluten free flour 
40g margarine 
1 pint of skimmed milk 
2 tbsp grated parmesan 
1 tsp thyme
Salt & pepper
Extra oil for frying

Add a couple of tablespoons of oil to a large frying pan. Fry the bacon and leeks for about 10 minutes until the bacon is golden and the leeks are soft.

Meanwhile, bring a pan of water to the boil and cook the pasta per packet instructions and then drain.

Melt the margarine in a small pan, stir in the flour to make a roux, then whisk in a splash of milk until smooth and combined. Add a splash more milk and whisk until smooth. Repeat this process until you have used up all the milk and have a thick white sauce. Stir in most of the cheddar, reserving a handful.

Add the bacon and leeks to the drained pasta then pour over the cheese sauce. Stir to completely combine. Transfer to a suitable sized baking dish, season and sprinkle over the remaining cheddar and the parmesan.

Preheat the oven to 200c and then in a food processor, whizz up the bread, teaspoon of oil, almonds, thyme and seasoning until you have fine breadcrumbs. Sprinkle in an even layer over the cheesy pasta.

Bake in the oven for 15 - 20 minutes until the topping is crisp and golden and the cheese bubbling.


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