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Macaroni Cheese with Leeks

  • Timer Prep 10 min
    Cook 30 min
  • Chart 575.0 cal/
  • Chef hat Easy


Slice the leeks. Coarsely grate the mature Cheddar.


  1. 1 Cook the pasta according to pack instructions. Meanwhile, gently melt the butter in a non-stick pan, add the leeks and cook for 4-5 minutes until soft.
  2. 2 Take the pan off the hob, stir through the flour then cook for a few seconds more, stirring continuously. Remove from the heat.
  3. 3 Gradually add the milk (retaining 25ml per serving being made for later), stirring continuously.
  4. 4 Return to the hob, increase the heat slightly then bring the milk gradually to the boil, stirring continuously. Leave to simmer for 5 minutes, stirring occasionally.
  5. 5 Stir in half the cheese and season, adding the remaining milk if it looks too thick.
  6. 6 Drain the pasta thoroughly, tip into a lightly buttered shallow baking dish, then pour over the cheese and leek sauce and mix well.
  7. 7 Sprinkle over the remaining cheese then place under a hot grill for 5 minutes or until the top is brown and crispy.
  • Average per serving
  • Calories 575.0kCal
  • Fat28.5g
  • Saturated17.1g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg