It's an unusual combination in mac & cheese, I agree, but the flavors are delicious together.  Leeks have a unique flavor that blends so nicely with a sharp cheddar and bit of Parmesan. The fennel adds some extra oomph of flavor that I love.  All in all, it was a hit around this house. And it's the perfect cold weather type comfort food.  Enjoy! 

Had some baked sweet potato fries on the side. Yum!

Leek & Fennel Mac & Cheese

While you're preparing your sauce, you can boil your pasta as follows: 

Pasta:

Boil large pot of water + 1 Tbsp salt over high heat. 

Add and cook until desired tenderness: 

1 340g package GF macaroni (or noodle of your choice)

Drain, rinse and set aside until ready to mix into prepared sauce.  

Sauce:

In a large saucepan over medium heat, heat and cook the leeks are softened, but not mushy (~5-7 minutes): 

2 Tbsp olive oil

2 Tbsp butter

small leek, sliced (washed well)

1/4 - 1/2 fennel bulb & shoots

2 shallots, sliced

1 tsp garlic salt (or 1/2 tsp garlic powder, 1/2 tsp salt)

1/2 tsp pepper

Cooking up the veggies.

Add and bring to a boil, stirring occasionally: 

2 cups milk

1 cup water + 1 tsp GF chicken bouillon paste 

Getting ready to thicken the sauce!

In a small bowl, whisk together: 

1/4 cup water

2 Tbsp cornstarch

Mix the cornstarch mixture into the bubbling sauce, stirring until thickens and returns to boil for one minute.  Remove from heat and add: 

2 cups shredded sharp cheddar

1/2 cup grated Parmesan cheese

Nice and cheesy, and ready for the noodles. 

Add in the cooked, drained and rinsed pasta to the cheesy sauce.  Stir together well and serve!  Enjoy!

A tasty, rich mac and cheese. Yum!

Leek & Fennel Mac & Cheese Recipe by Successfully Gluten Free!