Grilled Guinness® Mac & Cheese
with Leeks, Chives and Balsamic Dressed Baby Leaves
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Barley
- Egg
- Sulphites
- Soya
- May contain traces of allergens
- Milk
Rich, smoky and packed full of umami, the hero of this dish is Guinness® paste. Bringing a smooth and unmistakable depth of flavour to your cooking, just like a glass of black porter, this versatile paste is here to elevate your dinner into a meal-time masterpiece.
Ingredients
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Leek
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
225 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt.
When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook until softened, 6-8 mins, stirring occasionally.
While the veg cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Once the leeks have softened, add the garlic and stir-fry for 1 min more.
Melt in the butter (see pantry for amount), then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the Guinness® paste. Season with salt and pepper.
Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Stir the creme fraiche into the sauce and simmer, 1 min more.
Remove from the heat and stir through half the Cheddar and half the hard Italian style cheese until melted, then season with salt and pepper.
Once the macaroni is cooked, stir it through the cheese sauce along with half the chives. Add a splash of water if it needs loosening a little. Taste and season with salt and pepper if you feel it needs it.
Meanwhile, turn your grill on to high.
Transfer the mac and cheese to an appropriately sized ovenproof dish, then sprinkle over the remaining cheeses.
Once hot, grill until golden and bubbling, 5-6 mins.
When ready, allow your mac and cheese to stand for a couple of mins before sharing between your bowls.
Sprinkle over the remaining chives.
Serve the leaves on the side with a drizzle of oil and the balsamic glaze to finish.
