Harissa Mac and Cheese
“My son Ben is 16, growing like a weed and would live on pasta if I let him. He loves this Mac ’n’ Cheese. I probably cook it too often but I wanted the book to be meals I cook at home, so here it is.”
MASTERCHEF champ Jane Devonshire dazzled judges with dishes inspired by food she ate as a child when she won the BBC series in 2016.
aged would home-cooked seemed really ents,” four was And “Recipes diagnosed from two said unusual, when not complicated and used Hammersmith, London she the miss I her 52-year-mum of delights. was with tried expensive ingredients out son determined he coeliac disease on the same Ben, now 16, for my son
with cutting barley So Jane gluten-free and out has rye protein written a cookbook can recipes to prove be simple and from wheat, cheap. Hassle Free, Gluten Free, is thing out “I later wanted accessible this to month. write for people someevery ingredients day, with that go an good long said. gluten-free mac cheese vegetarian moussaka, today shares favourite So way,” from and some to Jane she dishes. a her
400g gluten-free pasta. I use penne or fusilli as gluten free macaroni can be hard to find
6 tablespoons cornflour
800ml milk plus a little extra for making the cornflour paste
250g extra mature
Cheddar cheese, grated, plus extra for sprinkling
50g Parmesan, grated
2 tablespoons harissa paste (Check for gluten content or cross contamination)
A pinch of sea salt
1 Preheat the oven to 200°C/180°C Fan/gas Mark 6. Bring a large pan of water to the boil, add the pasta and parboil for 6–7 minutes – it needs to be about half-cooked. Drain the pasta and set aside.
2 Mix the cornflour with a little milk until it’s the consistency of double cream.
3 Put the milk into a saucepan and bring to the boil then reduce the heat to a simmer and slowly add the cornflour paste while stirring or whisking all the time. Keep stirring or whisking for a couple of minutes – the milk will thicken quickly but you need to make sure you cook out the cornflour.
4 Remove from the heat and immediately add the Cheddar and Parmesan. Beat it in until you have a smooth, thick cheese sauce. Add the harissa paste and salt and stir in. Then add the partially-cooked pasta, stir through and place in a baking dish. 5 Sprinkle a little of the extra Cheddar cheese over it and place in the oven for 30 minutes until golden and bubbling. This is best eaten immediately...but don’t burn your mouth on the cheese!