Description
This dish combines al dente pasta with a rich cheese sauce made from milk, flour, and butter, enhanced by sautéed leeks. It’s then baked to perfection with a golden, crispy topping.
Ingredients
Scale
- 400g (14 oz) macaroni or short pasta
- 2 medium leeks, cleaned and finely sliced
- 2 tablespoons butter
- 2 tablespoons plain flour
- 600ml (2.5 cups) milk
- 1 teaspoon Dijon mustard
- 150g (5 oz) grated mature cheddar cheese
- 50g (2 oz) Parmesan cheese, grated
- 50g (2 oz) breadcrumbs
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions.
- Drain and set aside, reserving 1/2 cup of the pasta cooking water.
Step 2: Sauté the Leeks
- Heat a large skillet over medium heat and melt 1 tablespoon of butter.
- Add the sliced leeks and cook for 5-6 minutes until soft and fragrant. Set aside.
Step 3: Make the Cheese Sauce
- In the same skillet, melt the remaining butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens.
- Stir in the Dijon mustard, cheddar cheese, and half the Parmesan. Mix until smooth. Season with salt and black pepper.
Step 4: Combine Pasta, Leeks, and Sauce
- Add the cooked pasta and sautéed leeks to the cheese sauce. Mix well to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Step 5: Bake the Mac and Cheese
- Preheat your oven to 200°C (400°F).
- Transfer the mac and cheese mixture to a baking dish.
- Sprinkle breadcrumbs and the remaining Parmesan over the top.
- Bake for 15-20 minutes or until golden and bubbling.
Step 6: Serve
Garnish with fresh parsley and serve warm.