Pastrami and Leek Macaroni and Cheese

This is a variation on bacon and leek mac and cheese. I've swapped out smoked pork with smoked beef. I like chickpea pasta since it has more protein and vitamins and minerals than regular pasta. Not all gluten-free pasta is healthier than wheat pasta, but chickpea pasta definitely is. Chickpeas are actually one of the healthiest dried legumes readily available. I used grass-fed Australian cheddar from Aldi for the cheese. Parmesan cheese on top adds some protein while not adding too many calories. I kept the calories of this recipe right at 600.

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Ingredients:

• 1.5 oz (40g) dried chickpea macaroni pasta
• Oil, for pan(I used 1/2 tsp Algae Cooking Club algae oil)
• 1/4 cup (25g) thinly sliced leek (white and light green parts)
• 2 oz(60g) pastrami, chopped or sliced into strips
• 1/4 cup (60g) milk
• 2 tbsp (30g) heavy cream
• 1 oz(30g) sharp cheddar, shredded
• 1/4 tsp smoked paprika
• 1/4 tsp mustard powder
• Salt and pepper to taste
• ~1 tbsp (5g) shredded Parmesan, for topping

Steps:

• Cook pasta until al dente, then drain and set aside.
• In an 8" skillet, heat oil, then sauté leeks until they begin to brown.
• Add pastrami and let it crisp slightly at the edges.
• Add milk, cream, cheddar, paprika, and mustard powder. Stir until melted and smooth.
• Fold in the pasta and coat evenly. Season to taste.
• Transfer to a broiler-safe dish, top with shredded Parmesan, and broil until golden and bubbling — about 2–3 minutes.