Ingredients350g macaroni
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 |
MethodBoil 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. |
Serving Suggestions
Serve with a tossed salad.
