How to make Becky Excell’s smash burger mac ‘n’ cheese

“This recipe combines two of my favourite fast food orders into one creamy, cheesy pasta dish with tinges of mustard, ketchup and burger sauce, packed with smash-burger-style beef,” says gluten-free cookery book writer and author of new book, Budget Gluten Free, Becky Excell.

“Higher-fat-percentage minced beef is usually incredibly affordable compared to lean and is actually commonly used to make burger patties due to its more intense flavour.

“However, if you’d prefer to keep things a little leaner while still keeping it affordable, simply drain the liquid that comes out of the beef while frying it, then continue with the recipe as directed.”

Smash burger mac ‘n’ cheese

Ingredients:
(Serves 3)

300g gluten-free dried macaroni
Vegetable oil spray
500g minced (ground) beef, ideally 20% fat
1⁄2tbsp smoked paprika
1⁄2tbsp onion powder or asafoetida
1⁄2tsp salt
1tsp ground black pepper
3 small gherkins, finely diced
1 1⁄2tbsp cornflour (cornstarch) or potato starch
2tbsp Dijon mustard
300ml milk
150g mature Cheddar, grated
1tbsp tomato purée (paste)
Small handful of chives, finely chopped (optional)

To serve:

1⁄2 iceberg lettuce, shredded
6-8tbsp tomato or chilli relish

Method:

Cook the macaroni in a pan of boiling, salted water according to the packet instructions, then drain.

Meanwhile, spray the base of a large pot that has a lid with oil and place over a medium heat. Once hot, add the beef – it should make a nice sizzling sound. Flatten with the back of a wooden spoon or spatula until it’s all flat and even, like one huge burger.

Fry until browned on the underside, then break up and flip to the uncooked side. Once both sides are browned, add the smoked paprika, onion powder or asafoetida, salt and pepper, then fry until fragrant.

Add the gherkins, cornflour or potato starch and mustard, then stir in and fry for a further two to three minutes. Add the milk and allow to simmer for three to four minutes until thickened a little, then stir in the grated cheese and tomato purée.

Add the drained macaroni and stir in until well coated. Scatter with the chives, if using, and serve alongside shredded lettuce and dollops of relish.

TIP: If you struggle to find gluten-free dried macaroni, feel free to use gluten-free penne, fusilli or even orzo.

DF Use dairy-free milk and dairy-free cheese.

LL Use lactose-free milk.

F Use asafoetida instead of onion powder, lactose-free milk, and serve with low FODMAP relish.

V Use a gluten-free and veggie alternative to mince.

VE Combine the dairy-free and veggie advice

Budget Gluten Free by Becky Excell is published by Quadrille, priced £20. Photography by Hannah Hughes. Available now