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!

 This recipe was inspired by the delicious poule au pot recipe.  It has nice, delicate flavors.  It's easy to whip up for a quick, comforting dinner.  I love the taste of fennel, but I recognize the slight anise-flavor may not be to everyone's liking.  However, my kids don't like black licorice flavor, but they do love fennel cooked into soups, frittatas, and meals like this easy fennel & chicken over rice.  Enjoy!

A tasty meal of fennel & chicken over rice. 

Fennel & Chicken over Rice

Cook 2 cups of the rice of your choice (basmati or jasmine are two of my go-to varieties). 

In a large high-sided saucepan, sauté over medium heat: 

2 Tbsp oil

3-4 Tbsp butter

1/2 onion, diced or sliced

1 large or 2 small fennel bulbs, sliced/diced with part of the fronds included

3 chicken breasts, cubed (Or you can add cooked chicken later in the recipe - I often will use leftover roast chicken for a recipe like this. You could even used canned chicken, which stores well so is nice when you can't make it to the store for fresh.)

Once chicken is cooked, add and cook 1 minute: 

2 tsp minced garlic 

Add: 

5 cups chicken broth (5 cups water plus 5 tsp GF chicken bouillon paste or 5 tsp Asian mushroom seasoning)

1/2 - 3/4 tsp dried thyme 

1 Tbsp freeze-dried parsley

1/2 tsp rosemary (dried, or 1-2 tsp fresh, minced)

1 tsp pepper

1 tsp salt

Simmer for 20-30 minutes.   Mix together in a small bowl, then add to thicken, stirring constantly until nice and bubbly: 

3/4 cup milk

1/4 - 1/3 cup cornstarch

If using pre-cooked chicken, add: 

2 cups cooked, diced chicken

Serve over your choice of rice.  Enjoy! 

Cooked and ready to serve!

Gluten Free Fennel & Chicken over Rice Recipe by Successfully Gluten Free!