Ingredients
- macaroni 200g
- butter 2 tbsp
- leeks 2, white and very pale green parts only, washed and finely chopped
- plain flour 2 tbsp
- whole milk 500ml
- Dijon mustard 3 tsp
- emmental 100g, grated
- mature cheddar 100g, grated
- blue cheese 50g, crumbled
- cooked ham 150g, chopped
- pickled onions diced to make 2 tbsp
- cornichons diced to make 2 tbsp
GARLIC BREAD TOPPING
- day-old bread 3 slices (about 30g)
- garlic ½ a clove, crushed
- butter 2 tbsp, melted
- parmesan 30g, grated
Method
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Step 1
Cook the macaroni until al dente, then drain, rinse under cold water and drain again.
-
Step 2
Melt the butter in a pan and fry the leeks for 7-10 minutes or until really soft. Stir in the flour and cook for 3-4 minutes or until well combined. Gradually stir in the milk, then 2 tsp of the mustard. Stir in the cheeses until melted, then tip in the macaroni and mix well.
-
Step 3
In a bowl, mix together the chopped ham, pickled onions and cornichons with the remaining dijon mustard.
-
Step 4
Whizz the bread in a food processor into rough breadcrumbs then toss with the remaining garlic bread topping ingredients.
-
Step 5
Heat the oven to 180C/fan 160C/gas 4. Pour 1/2 the macaroni mixture into an ovenproof baking dish. Spoon over the ham mix followed by the remaining mac. Scatter over the garlic bread topping and bake for 30 minutes until golden and bubbling.
Nutritional Information
- Kcals 531
- Fat 29.2g
- Saturates 17.6g
- Carbs 37.7g
- Sugars 6.6g
- Fibre 3.8g
- Protein 27.5g
- Salt 2g
