Meatless Monday: Smokey Tea-Infused Gluten-free Mac & Cheese
I am a lover of tea and over the years, I have collected many tins and bags of tea. One of the choices from my tea collection was lapsang souchong. Originating from China, lapsang souchong is smokey and has a sweet after-taste that can also remind one of hardwood smoked bacon. This was not the first time cooking with tea but it's always interesting to experiment with unconventional ingredients.
Another unconventional item, but a staple in my pantry, is Tolerant pasta. I have fallen in love with it especially because it's non-GMO, gluten-free, organic AND made of only lentils!! Talk about an amazing Meatless Monday!
Smokey Tea-infused Gluten-Free Mac & Cheese
- 1 1/2 cup Tolerant Green Lentil Macaroni (or whatever pasta you'd like)
- 1 small cauliflower, washed and broken into smaller pieces
- 4 tablespoons Bob Mills Gluten-Free flour
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 1/2 teaspoon lapsang souchong tea
- 1 cup Applewood Smoked Cheddar, shredded
- 1/4 cup shredded marble cheese (topping)
- 2 tablespoons Japanese panko (if you're not going gluten-free)
- Black pepper to taste
- Before preparing the sauce, steam the cauliflower for 15 minutes or until soft. Once they're steamed, mash them and set aside.
- Combine the heavy cream, milk and loose leaf lapsang souchong in a small sauce pan and set it on low to medium heat. Stirring occasionally, allow it to steep the tea for about 15-20 minutes...you will be able to smell the smokiness from the tea.
- Make the roux by melting the butter in a larger saucepan. Once the butter is melted, add the flour, lower the heat, and stir until butter and flour is combined. Allow the roux to brown, stirring occasionally and it will smelly nutty.
- Once it smells nutty and the colour of the roux is golden brown, strain the tea/cream/milk mixture into the roux while whisking to ensure there are no lumps remain.
- Continue stirring the sauce until it thickens, about 5 minutes, and add the cheese and stir until melted then lower the temperature to keep it warm
- Boil the noodles as instructed, drain and add it to the sauce, mix and add the mac and cheese into a casserole dish or ramekins, topping it off with panko and the shredded marble cheese, broil for 8-9 minutes at 500°F.
Let me know what you think and enjoy!