2 leeks, halved & sliced
½ onion, peeled & chopped
2 Tbsp butter
2 Tbsp cake flour
500ml full or half fat milk
250g cheddar cheese, grated
150g ham, cubed
1 tsp wholegrain mustard
1 pinch cayenne pepper
25g cheddar cheese, grated
25g parmesan cheese, finely grated
50g fine breadcrumbs
2 medium tomatoes, sliced
freshly ground black pepper
Boil the macaroni in water according to package specifications, drain and keep covered for later.
In a medium saucepan, fry the leeks & onion in the butter until soft.
Over a medium heat, stir in the flour and cook for 1 min.
While whisking, slowly add the milk and cook for 2 mins.
Turn off the heat and fold in the cheese, then mustard, ham & cayenne pepper.
Fold the sauce into the macaroni and pour the mixture into an over-proof casserole dish.
Combine the cheeses and breadcrumbs and sprinkle evenly over the macaroni.
Top the macaroni with tomato slices and season generously with ground black pepper.
Bake in the oven for 30 mins & serve.
Serve with a tossed salad.