Macaroni with Leeks and Bacon
|Macaroni||3⁄4 Pound (350 g)|
|Leeks||3 Small, cleaned and chopped|
|Streaky bacon||6 Ounce, de-rinded and chopped (175 g)|
|Butter||2 Ounce (50 g)|
|Olive oil||2 Tablespoon|
|Plain flour||1 1⁄2 Ounce (40 g)|
|Milk||1 Pint (570 ml)|
|Cheddar cheese||6 Ounce, grated (175 g)|
|Double cream||3 Fluid Ounce (75 ml)|
|Freshly milled pepper||To Taste|
|Freshly grated nutmeg||To Taste|
|Parmesan cheese||2 Tablespoon|
|Cayenne pepper||2 Pinch|
1 Preheat the oven to 350°F (gas mark 4/ 180°C)
2 Lightly grease a pie dish.
3 In a large saucepan, bring water to simmering point.
4 Add in some salt and a few drops of olive oil.
5 Add in the pasta and bring back to the boil, cooking for 10 minutes exactly.
6 Transfer it into a colander and, rinse it under the cold tap.
7 In a pan, melt 2 oz butter (50 g).
8 Add in the leeks and bacon and soften over a gentle heat.
9 In another pan, prepare the white sauce with the butter, flour and milk.
10 Allow it to simmer very gently.
11 Into the prepared pie dish, transfer the pasta, leeks and bacon, mixing them well together.
12 Stir the grated cheese into the sauce.
13 Season to taste with salt, pepper and nutmeg.
14 Add in the cream.
15 Pour the sauce over the ingredients in the pie dish.
16 Sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.
17 Bake for 30-40 minutes till the top is nicely browned and the sauce bubbling.
18 Serve hot.