This leek, potato and horseradish mac ‘n’ cheese is peak comfort food

Name: Leek, potato and horseradish mac 'n' cheese recipe
Yield: 6
Ingredients: 50g unsalted butter; 2 tbs extra virgin olive oil; 2 leeks, thinly sliced; 2 desiree potatoes, peeled, coarsely grated; 35g plain flour; 600ml pure (thin) cream; 2 tbs finely grated fresh horseradish (or see recipe notes); 300g macaroni or pasta shells, cooked to packet instructions, drained, refreshed; 8 thyme sprigs, leaves picked from half; 150g Gruyere, coarsely grated; 2 buffalo mozzarella balls, torn

Rate now

https://healthimprovements.info/recipes/leek-potato-horseradish-mac-n-cheese/iktjy0mj — Leek, potato and horseradish mac 'n' cheese

Jump to recipe

by Phoebe Wood

Jun 21, 2019

Cheese. Carbs. Heaven. Dig in to this easy, cheesy bake as a satisfying and soul-warming main, or serve as part of a larger spread.

50g unsalted butter
2 tbs extra virgin olive oil
2 leeks, thinly sliced
2 desiree potatoes, peeled, coarsely grated
1/4 cup (35g) plain flour
600ml pure (thin) cream
2 tbs finely grated fresh horseradish (or see recipe notes)
300g macaroni or pasta shells, cooked to packet instructions, drained, refreshed
8 thyme sprigs, leaves picked from half
150g Gruyere, coarsely grated
2 buffalo mozzarella balls, torn

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Heat the butter and oil in a large frypan over medium-low heat. Add leek and 1 tsp salt flakes and cook, stirring regularly, for 20 minutes, or until very soft. Add potato and cook for 2-3 minutes to soften. Add flour and cook, stirring, for 1 minute.
3.

Add cream, ¼ cup at a time, and stir until smooth. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in horseradish, 3 tsp freshly ground black pepper, pasta and thyme leaves. Stir in half the Gruyere and pour the mixture into a 1.5-litre baking dish.
4.

Scatter with mozzarella, remaining 75g Gruyère and remaining thyme sprigs. Bake for 30 minutes or until golden and bubbling.