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LEEK AND SMOKED CHEESE MACARONI

Serves: 4

Cost Cutting Quick Make

An invigorating winter dinner, this goes well with salad or a generous helping of wilted greens. Make more than you need, as this freezes well either before or after it is baked.

LEEK AND SMOKED CHEESE MACARONI Recipe: Veggie Magazine

Ingredients:

400g macaroni
drizzle of olive oil
40g butter
4 small leeks (about 400g), washed and shredded
4 heaped tbsp plain flour
800ml milk
200g smoked Cheddar, grated, plus extra for topping
2 tsp Dijon mustard, or to taste
4 tbsp breadcrumbs (optional)
salt and pepper

method:

  • Heat the oven to 200C/400F/Gas 6. Boil the macaroni in a pan of salted water until nearly cooked, for about eight minutes. It should be slightly too al dente to eat. Drain and toss in a little olive oil to stop it sticking together.
  • While the pasta is cooking, melt the butter in a small pan on a low heat. Add the leeks and cook gently until soft, for about seven minutes, stirring now and then. Add the flour and stir over a low heat for two minutes, then gradually stir in the milk (a whisk helps avoid lumps).
  • Add the cheese and heat gently, stirring, to thicken the sauce and melt the cheese. Season to taste with mustard, salt and pepper.
  • Combine the pasta with the leek mixture and transfer to a baking dish. Sprinkle over a little more cheese and the breadcrumbs, if using, and bake for about 20 minutes until golden on top.
Print Recipe www.riverford.co.uk/recipes

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