Roast Chicken and Leek Macaroni

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?


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


  • 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.