AS SEEN ON THE SUMMER KITCHEN
Becky Excell
Smash Burger Mac’ n’ Cheese
SERVES 3-4
INGREDIENTS
• 300g gluten-free dried macaroni
• Vegetable oil spray
• 500g minced beef
• ½ tbsp smoked paprika
• ½ tbsp onion powder or asafoetida
• 3 small gherkins, finely diced( optional)
• 1½ tbsp cornflour or potato starch
• 2 tbsp Dijon mustard
• 300ml milk
• 150g mature cheddar, grated
• 1 tbsp tomato purée
• Small handful of chives, finely chopped( optional)
TO SERVE
• ½ iceberg lettuce, shredded
• 6-8 tbsp tomato or chilli relish
These crowd-pleasing burgers are quick and easy to make, meaning less time in the kitchen and more time spent with friends and family – exactly what good food should be about!
1 Cook the macaroni in a saucepan of boiling salted water following the pack instructions. Drain and set aside.
2 Meanwhile, spray the base of a large pan with oil and place over medium heat. Once hot, add the beef – it should sizzle immediately. Flatten with the back of a wooden spoon or spatula until evenly spread, like one large burger. Fry until browned on the underside, then break up and flip to the uncooked side. Once both sides are browned, add the paprika, onion powder, ½ tsp salt and 1 tsp black pepper, then fry until fragrant.
3 Add the gherkins, cornflour and mustard, stirring to combine. Fry for a further 2-3 minutes, then add the milk and allow to simmer for 3-4 minutes until slightly thickened. Stir in the grated cheese and tomato purée, then add the drained macaroni and mix until well coated. Scatter with the chives, if using, and serve alongside the shredded lettuce and dollops of relish.
TIP: If you struggle to find gluten-free dried macaroni, use gluten-free penne, fusilli or orzo instead. Cooked gluten-free pasta tends to stick together if left to cool, so coat it with a little oil if it’ s sitting on the side.
107 goodfoodshow. com