Ingredients

The following ingredients have 4 Servings
  • 250 g macaroni ((NOT quick cook))
  • 180 g lardons or diced smoked bacon
  • 40 g butter
  • 1 large leek (sliced)
  • 20 g plain flour
  • 500 ml milk
  • Black pepper
  • 1 teaspoon Dijon mustard
  • 100 g mature cheddar cheese (grated)
  • 50 g panko breadcrumbs
  • 100 g salad leaves ((to serve))
  • 1 quantity Honey, Mustard and Cider Vinegar dressing ((to serve))

Instruction

  • Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
  • Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
  • Heat a wide oven proof saucepan or cast iron casserole dish over a high heat and add the lardons (or diced bacon). Cook for 2 minutes, stirring frequently, until starting to brown.
  • Turn down the heat and add the butter. When the butter is melted add the leeks and fry with the lid on for about 3 minutes, until the leeks are nicely softened.
  • Sprinkle over the plain flour and stir well, then add the milk very slowly, stirring constantly until thickened. When the sauce is roughly the thickness of double (heavy) cream add in a few twists of black pepper, the Dijon mustard and 50g/2oz of the cheddar cheese. Stir until the cheese is melted and then turn the heat off.
  • In a small bowl place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
  • Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Scatter the panko topping evenly over the top and place in your preheated oven for 15 minutes or until golden and bubbling.