Gluten-free macaroni with leeks
15
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8
No
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 g (4 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
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- 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.
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