|I used wholemeal pasta for extra sneers|
Cheese and leek macaroni cheese2oz butter
1½ oz plain flour
About 15 fl oz milk (I used skimmed)
7oz grated cheese
¼ teaspoon English mustard
Cook the pasta. While you're doing that, put the leeks and butter into a pan over a low heat. Cook for about 5 minutes (still low) after the butter has melted, then add the flour and stir well. Pour in the milk, a bit at a time, stirring continuously. When the milk's all in add the cheese, mustard and a few grinds of black pepper and stir some more. Drain and rinse the pasta, and mix it into the sauce. Transfer to an ovenproof dish, sprinkle over another couple of ounces of cheese and stick under a hot grill until the cheese is melted and bubbling.