How do you fancy a stunningly smooth, creamy cheese sauce with a harissa kick, generously enveloping perfectly cooked pasta and topped with a sprinkling of impossibly tempting cheese? And how about if the whole dish is gluten-free?
Well, thanks to MasterChef UK 2016 Champion Jane Devonshire, I have the perfect recipe for you that ticks every single box that good mac and cheese should tick - it's comforting, creamy, smooth and delicious.
This harissa mac and cheese recipe is featured in Jane's debut cookbook, Hassle Free Gluten Free, which has been released in association with Coeliac UK, and features 100 delicious and easy-to-make recipes.
Jane's inspiration comes from feeding her 14-year-old son, who has coeliac disease - a lifelong autoimmune disease that means it's essential he doesn't consume any gluten. With so many years of experience creating comforting meals for her family, it's no surprise that Hassle Free Gluten Free is packed with fantastically tasty dishes that everyone will love.
In Jane's book, you'll find everything from soups, to pasta, cakes, to arancini - there's something to please everyone.
I decided to make her harissa mac and cheese to share with you all. It's a wonderfully creamy, moreish dish, and the addition of harissa is absolutely inspired. We all love it.
About this dish, Jane writes:
"If I fed Ben his favourite mac and cheese every day, he would be in heaven - I think it's the whole teenage carb-loading thing. This recipe is for my standard cheese sauce, which works perfectly every time with this quantity of pasta. The addition of harissa gives it a bit of spice and a lovely warming feel for those cold nights, however I have been known to throw leeks, ham, lots of vegetables and other things that need eating up into the pasta just before it goes into the oven - it's one of those wonderfully adaptable dishes."
Here's how to make it.
Ingredients
- 400 g (14.11 oz) gluten-free pasta I use penne or fusilli as gluten-free macaroni can be hard to find
- 6 tbsp cornflour (cornstarch)
- 800 ml (1.69 pint) whole milk plus a little extra for making the cornflour paste
- 250 g (8.82 oz) extra-mature Cheddar cheese grated, plus extra for sprinkling (vegetarian if required)
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative grated
- 2 tbsp harissa paste make sure it's gluten-free
- pinch sea salt flakes
Equipment
Instructions
Preheat the oven to 200°C/180°C Fan/400°F/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.
Mix the cornflour with a little milk until it is the consistency of double cream.
Put the milk into a saucepan and bring to the boil, then reduce the heat to a simmer and slowly add the cornflour paste, stirring or whisking all the time. Keep stirring/whisking for a couple of minutes – the milk will thicken quickly but you need to cook out the cornflour.
Remove from the heat and immediately add the Cheddar and Parmesan. Beat in until you have a smooth, thick cheese sauce.
Add the harissa paste and salt and stir in.
Add the partially cooked pasta, stir through.
(Look at how gorgeous and creamy it is!!)
Place in a baking dish (my pan was ovenproof so I didn't need to) and sprinkle over a little extra cheddar cheese (I put quite a large handful on because J and JD like a crisp cheese top on their mac and cheese with all the creamy goodness beneath).
Place in the oven for 30 minutes, until golden and bubbling. This is best eaten as soon as you can without the cheese burning your mouth.
We are so impressed, Jane! This recipe out-of-this-world delicious! Don't forget to pick up Jane's book for yourself. It's available to buy now!
What did you think of this delicious gluten-free harissa mac and cheese recipe? Will you give it a go?
Print this gluten-free harissa mac and cheese recipe
Gluten Free Harissa Mac and Cheese Recipe
Ingredients
- 400 g (14.11 oz) gluten-free pasta I use penne or fusilli as gluten-free macaroni can be hard to find
- 6 tbsp cornflour (cornstarch)
- 800 ml (1.69 pint) whole milk plus a little extra for making the cornflour paste
- 250 g (8.82 oz) extra-mature Cheddar cheese grated, plus extra for sprinkling (vegetarian if required)
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative grated
- 2 tbsp harissa paste make sure it's gluten-free
- pinch sea salt flakes
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/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.
- Mix the cornflour with a little milk until it is the consistency of double cream.
- Put the milk into a saucepan and bring to the boil, then reduce the heat to a simmer and slowly add the cornflour paste, stirring or whisking all the time. Keep stirring/whisking for a couple of minutes – the milk will thicken quickly but you need to cook out the cornflour.
- Remove from the heat and immediately add the Cheddar and Parmesan. Beat 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.
- Sprinkle over a little extra Cheddar cheese and place in the oven for 30 minutes, until golden and bubbling. This is best eaten as soon as you can without the cheese burning your mouth.
Video
Nutrition
Bloomsbury sent me a copy of the book. Recipe reproduced with permission.
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Liza perry says
I have never thought of putting harissa in Mac and cheese! Great post and amazing pictures!
Emily Leary says
Thank you! I really enjoyed making this dish. Jane's recipe is absolutely delicious :)
Rachael says
This sounds sooo good! Perfect for a filling autumn or winter dinner! I’m definitely going to make this.
Emily Leary says
You won't be disappointed! It's a super recipe which the family wolfed down in no time! Enjoy!
Musings of a tired mummy...zzz... says
I have a wheat allergy so have to avoid wheat gluten. I love macaroni cheese but have NEVER tried harissa! I'll get on and buy some and try this recipe (have pinned!)
Emily Leary says
I love mac and cheese too and Jane's GF recipe is so tasty - enjoy!
Helen at Casa Costello says
I love the sounds of the added kick of harissa in this dish. Lovely photos as always Emily. The book sounds fascinating - I'd be interested in trying out the arancini.
Emily Leary says
Thank you Helen! Jane's book is full of delicious GF recipes and well worth checking out!
Veena Azmanov says
I love having gluten-free options just because I don't always eat a lot of bread. I've been wanting to buy a book on gluten-free and Since you recommend this, I'm definitely going to look at it.
This recipe sounds so amazing
Emily Leary says
There are so many more delicious recipes in Jane Devonshire's book so I'm sure you won't be disappointed!
Anosa says
I do love a good dosh of some mac and cheese during the week but not tried a gluten-free version. This looks really yummy
Emily Leary says
Yes, this is a really yummy mac and cheese recipe by Jane Devonshire. I hope you enjoy it as much as we do in our house!
Connor Silver says
This looks amazing! I have huge issues with gluten so this is one for the list (I love to cook and try new things. Especially things including harrisa!)
Emily Leary says
Jane's recipe for GF harissa mac and cheese is so delicious. I hope you give it a try :)
Jessica says
I love the process photos, every photo gets yummier and yummier! It looks so creamy and delicious, I would eat the whole pan!
Emily Leary says
Thank you! It was a pleasure to make Jane's delicious mac and cheese dish and yes, it's definitely very moreish!
Becca Wilson says
This dish looks like it would be so delicious. I would love to give it a try!
Emily Leary says
I hope that you decide to give this truly delicious dish a try. I love it!
Megan says
This sounds so good, thank you! I'd love to give this a shot.
Emily Leary says
I'd love to hear if you give this delicious recipe a go - it's very, very tasty!