This was made up to make use of two leeks that were lurking in the fridge. I’d considered doing cheesy leeks, a side dish my Dad loved, but what to have it with?

Ingredients

This makes two generous portions.

• 1oz of butter or spread
• 2 leeks, sliced into 1cm rounds and washed
• 1oz plain flour
• 0.5tsp paprika
• 0.5tsp mustard powder
• 0.5 pints of milk (what ever variety you prefer)
• 150grams ZENB macaroni (other macaroni are available, but this is my favourite gluten free pasta)
• 1 generous handful of left over roast chicken, diced
• 1 big handful grated cheddar
• 1 small handful of grater parmesan

Method

• Preheat your oven to gas Mark 6.
• Melt the butter in a medium sized sauce pan. Add the leeks and gradually cook them through.
• Sprinkle in the flour, paprika and mustard. Give it a good stir to cook through the flour.
• Gradually add the milk, stirring all the time until the sauce coats the back of your spoon. Add most of the cheese reserving enough to sprinkle on top later.
• Stir through the chicken.
• Meanwhile cook the macaroni as instructed on the packet. It wants to have a bit of bite left to it. Once cooked through drain and rinse in cold water.
• Stir the leek and chicken sauce into the pasta and then pop in a dish suitable for the oven. Level off and sprinkle over the remaining cheese.
• Bake in the oven for 20 minutes, the top should have browned and beneath it should be bubbling hot.
• Let it sit for a few minutes before serving.

A nice crispy salad would go nicely with this along with a glass of white wine.

Enjoy.