Course: Main Course
500g Elbow Macaroni
1 teaspoon Salt
3/4 teaspoon Cayenne Pepper
250g Cheddar Cheese
200g Chopped Leek (white part only)
50g Fresh Breadcrumbs
Cook the macaroni in boiling water to al dente stage, then drain (don’t rinse).
While the macaroni is cooking, fry the chopped leeks in a little oil until soft, set aside.
Make the sauce, melt the butter, stir in the flour and cook for a couple of minutes. Add the milk, salt and cayenne … cook until the sauce simmers and begins to thicken – approx 10 minutes. Remove from the heat, add the eggs and beat in quickly. Add most of the cheese (leave some for the topping) and stir until blended and melted.
Stir in the macaroni and the leeks until well mixed. Transfer to a buttered baking dish (or individual dishes). Top with the remaining cheese mixed with breadcrumbs and a sprinkle of paprika for colour. Bake for 20 – 30 minutes until it is browned and bubbling.