Ingredients: Serves 6
400g dried macaroni
100g unsalted butter
1 leek (finely chopped)
50g plain flour
1 tsp Dijon mustard
3 cups milk
150g Udder delights cheddar (Grated)
150g Xavier David Comte(grated)
170g Organic Parmigiano Reggiano (grated)
50g panko breadcrumbs
Basil leaves to serve
Method:
Preheat the oven to 180C.
Bring a large saucepan of salted water to the boil over high heat. Cook pasta according to packet instructions, then drain.
Melt butter in saucepan over med heat. Add leek and cook, stirring for 10 mins or until softened.
Add flour, stir for 1 min, reduce heat to low and add mustard. Gradually add milk, stirring to remove any lumps.
Increase heat to medium and bring to a simmer. Simmer for 10 mins or until thickened.
Add cheddar and comte and stir to melt.
Transfer to a large baking dish, add cooked macaroni and stir to completely coat. combine panko and parmigiano reggiano in a bowl and scatter over the top.
Place dish in the oven. Bake for 20 mins or until macaroni is golden.
Top macaroni with basil leaves to serve.
