Macaroni Cheese
Ingredients
- 56g butter, divided
- 1 leek, trimmed and thinly sliced
- 35g all-purpose flour
- 562ml milk
- 173g shredded cheddar cheese
- 2 tbsp. Dijon original mustard
- Salt and freshly ground black pepper
- 227g macaroni or small pasta, cooked and drained
- Finely chopped fresh parsley
Preparation
- Preheat oven to 190°C.
- Melt 1 tablespoon butter in medium skillet over medium heat and lightly sweat leeks, about 3 minutes.
- Melt remaining 3 tablespoons butter in medium saucepan over medium heat, then stir in flour. Cook, stirring constantly, 1 minute. Slowly stir in milk until mixture is thickened. Stir in cheese, Dijon original mustard and season with salt and freshly ground black pepper. Stir in leeks and hot macaroni.
- Pour mixture into a medium sized baking dish and bake 20 minutes or until bubbling and golden.
To serve
Garnish with parsley.
Chef’s tip
Serve with a few strips of bacon, thinly sliced and fried crisp.