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Gluten free macaroni with leeks

Author: Geneviève Arbour Dt. P.
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Macaroni aux poireaux, sans gluten
Preparation 15
Baking 30
Portions 8
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 340 gr of gluten free macaroni pastas
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of oil
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic cloves
  • 180 ml (3/4 cup) of 2% milk
  • 45 ml (3 tablespoons) of brown rice flour
  • 1 whisked egg
  • 500 ml (2 cups) or 225 gr of grated mid-strong Cheddar cheese
  • 500 ml (2 cups) or 225 gr of grated Mozzarella cheese
  • 125 ml (1/2 cup) of grated Parmesan cheese
  • Ground salt and pepper up to taste
  • 60 ml (1/4 cup) of chopped fresh chive
  • 60 ml (1/4 cup) of nutritional yeast
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Preheat oven at 350ºF (180ºC).
  • Cook macaronis with instrcutions from the package. Set aside 150 ml of cooking water.
  • In a large casserole, melt butter into oil, add leek and garlic. Brown for 1 minute.
  • Add flour, mix well and cook 30 seconds. Add cooking water and mix well.
  • In a bowl, mix whisked egg with milk. Add cheeses, chive and season. Mix well. Add to leeks mixture.
  • Add drained macaronis an mix well. Pour into 8 cocottes and spread with nutritional yeast. Oven bake for 20 minutes.

Chef's notes