- 100g wholewheat macaroni
- Olive oil
- 100g leeks, shredded
- 10g butter
- 10g flour
- 1⁄2 tsp Dijon mustard
- 200ml milk
- 50g smoked Cheddar, grated, and a little extra for topping
- 1 tbsp breadcrumbs (optional)
- salt and pepper
1 Preheat oven to 200°C/Gas Mark 6. Boil the pasta in salted water for 8 minutes. Drain and toss in a little olive oil.
2 Meanwhile, gently cook the leeks in butter for 8 minutes. Add the flour to the leeks and stir for 2 minutes. Stir in the mustard. Gradually stir in the milk. Add the cheese and heat gently, stirring, to thicken the sauce. Season to taste.
3 Transfer to a small baking dish and sprinkle over a little more cheese and breadcrumbs if using. Bake for about 20 minutes, until golden.
Recipe by Riverford