Prep Time: 10 Minutes | Cooking Time: 35 Minutes
Macaroni on its own can be a bit same old same old, so why not add some leeks, which livens it up no end. Peas would do the same if you don’t like leeks.
- 300g macaroni
- 500g leeks, trimmed and cut into 1–2cm crescents
- 50g unsalted butter
- 50g plain flour
- 600ml semi-skimmed milk
- 100g British mature cheddar, grated
- 3 tbsp roughly chopped flat leaf parsley
- 2 tbsp golden breadcrumbs
- Preheat the oven to 200°C/fan 180°C/gas 6.
- Cook the pasta in a pan of boiling water for 3–4 minutes before adding the leeks to the pot and continuing to cook for a further 5 minutes. Drain the pasta and leeks and set aside.
- Meanwhile, make the white sauce. Melt the butter in a medium pan and stir in the flour. Cook for 1 minute until thick, then, off the heat, gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, remove from the heat, and add 75g of the Cheddar, the pasta and leeks. Season and stir through the parsley and season well before spooning into a 2-litre ovenproof dish.
- Sprinkle the breadcrumbs and remaining cheese over the pasta and cook in the oven for 15–20 minutes until the top is crisp and golden and the sauce is gently bubbling.
Recipe taken from Proper Healthy Food: Hearty Vegan & Vegetarian Recipes For Meat Lovers by Nick Knowles, £14.99, BBC Books