Leek mac ’n’ cheese
- 300g macaroni
- 20g butter
- 3 leeks, washed and roughly chopped
- 10g fresh thyme
- 40g plain flour
- 600ml skimmed milk
- 200g Asda 50% Less Fat Mature British Cheese, finely grated
- 2tbsp chopped hazelnuts
- 2tbsp panko breadcrumbs or 1 slice white bread
Cook macaroni according to the instructions on the pack.
Meanwhile, melt butter in a large pan over a low heat. Add leeks and fresh thyme. Cover and cook for 10-15 mins until softened, stirring occasionally.
Preheat the grill to high.
Add plain flour to the leeks in the pan, stir to combine, increase the heat and cook for 2 mins. Gradually add skimmed milk, stirring between each addition until smooth. Season with black pepper and stir in cheese, until melted.
Add the pasta, stir to combine, then pour into an ovenproof dish. Top with chopped hazelnuts and panko breadcrumbs or crumbs from white bread and grill until golden and bubbling. Sprinkle with thyme leaves to serve.