Ingredients

  • 1 340 g package of gluten free macaroni pasta
  • 30 ml (2 tbsp) butter
  • 15 ml (1 tbsp) oil
  • 1 250g package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 1 chopped garlic clove
  • 45 ml (3 tbsp) brown rice flour
  • 1 beaten egg
  • 500 ml (2 cups) or 225 g grated medium-strong cheddar cheese
  • 500 ml (2 cups) or 225 g grated Mozzarella cheese
  • 125 ml (1/2 cup) grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • 60 ml (1/4 cup) chopped fresh chives
  • 60 ml (1/4 cup) nutritional yeast
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven to 350oF. (180C).
  • Cook the macaroni according to the manufacturer’s instructions. Drain, but keep 150 ml of the cooking water for later.
  • In a large saucepan, melt the butter in the oil and add the leeks and garlic and brown for 1 minute.
  • Add the flour, mix well and cook for 30 seconds. Add the cooking water and mix well.
  • Mix the beaten egg and milk in a bowl. Add the cheeses and chives. Season to taste. Mix well and add to the leek mixture.
  • Add the drained macaroni and stir well . Pour into 8 suitable ramekin dishes and sprinkle with nutritional yeast. Cook in the oven for 20 minutes.

Chef's notes

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