Leek,potatoand
horseradish
macaronicheese
SERVES6.HANDS-ONTIME 30 MIN,
OVEN TIME 30 MIN
- 300gmacaronipasta
- 50gunsaltedbutter
- 2 tbspextra-virginolive oil
- 2 leeks,thinlysliced
- 2 largedesireepotatoes, peeled
andcoarselygrated - 35gplainflour
- 300mlsinglecream
- 400mlsemi-skimmedmilk
- 2 tbspgratedfreshhorseradish
(orusehothorseradishsauce) - 8 freshthymesprigs, leaves
pickedfromhalf - 150gvegetarianmaturecheddar
orgruyère,coarselygrated - 125g mozzarella ball, torn
YOU’LLALSONEED...
- 1.5 litre baking dish
1 Heattheovento200°C/180°C/
gas6.Cookthepastaina largepan
ofsaltedwateraccordingtothe
packinstructions.Drain well, then
setasidetocool.
2 Meanwhile,putthebutterandoil
inanovenprooffryingpanoverlow-
medium heat. Add the leeks with a
goodpinchofsalt,thencook,stirring
often,for 20 minutesuntilsoft.
3 Addthegratedpotatoandcookfor
2-3minutestosoften,thenstirin
theflourandcookovertheheatfor
oneminute.Pourinthecreamand
milk,a littleata time,stirring
continuouslyuntilsmooth.Bringup
toa fastsimmer,thencookfor 5
minutesoruntilslightlythickened.
4 Stirinthehorseradish,plentyof
blackpepper,thecookedpastaand
the thyme leaves. Stir in half thecheddar/gruyère,thenspoonit all
intothebakingdish.Scatterthe
mozzarellaoverthetopwiththerest
ofthegratedcheeseandthethyme
sprigs.Bakefor 30 minutesoruntil
goldenandbubbling,thenserve.
PERSERVING635kcals,33.8gfat
(19.2gsaturated),21.3gprotein,
58.6gcarbs(3.9g sugars), 0.7g salt,
5.8gfibre
WINEEDITOR’SCHOICETheheatof
thehorseradishcallsfora peppery
grüner veltliner from Austria. →deliciousmagazine.co.uk 23favourites.