125 g (4 oz) shortcut macaroni
1/2 stick (4 Tbsp) 2 oz (50 g) butter
275 g (10 oz) leeks, cleaned, trimmed and roughly chopped
3 tbls (25 g) 1 oz flour
568 ml (1 pint) milk
175 g (6 oz) Cotswold cheese with chives, grated
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
30 ml (2 tbsp) chopped fresh chives
1/2 stick (4 Tbsp) 2 oz (50 g) butter
275 g (10 oz) leeks, cleaned, trimmed and roughly chopped
3 tbls (25 g) 1 oz flour
568 ml (1 pint) milk
175 g (6 oz) Cotswold cheese with chives, grated
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
30 ml (2 tbsp) chopped fresh chives
method
1. Cook the macaroni in a saucepan of fast boiling salted water, until tender, but not soft; about 8 - 10 minutes. Drain well.
2. Melt the butter in a pan, and saute the leeks for 2 minutes. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, for 2 minutes. Off the heat, stir in the macaroni and all but 30 ml (2 tbsp) cheese. Season to taste.
3. Spoon the mixture into a buttered 1.1 litre (2 pint) shallow ovenproof dish. Mix together the breadcrumbs, chives and remaining cheese, and sprinkle in lines evenly across the dish.
4. Bake in the oven at 190°C (375°F) mark 5 for 30 - 35 minutes, until golden. Serve immediately.
2. Melt the butter in a pan, and saute the leeks for 2 minutes. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, for 2 minutes. Off the heat, stir in the macaroni and all but 30 ml (2 tbsp) cheese. Season to taste.
3. Spoon the mixture into a buttered 1.1 litre (2 pint) shallow ovenproof dish. Mix together the breadcrumbs, chives and remaining cheese, and sprinkle in lines evenly across the dish.
4. Bake in the oven at 190°C (375°F) mark 5 for 30 - 35 minutes, until golden. Serve immediately.
serving amount
serves 4
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