The ultimate in comfort food and just as good the next day. While perfectly fine without, some added bacon is also nice, simply add it in when cooking the onion and leeks.
2½ cups uncooked macaroni
1 onion, finely diced
1 cup leek, finely sliced
1/3 cup flour
2 cups milk
1½ – 2 cups cheese *
Bring a large pot of water to the boil. Add salt and then the pasta. Cook until al dente.
While the pasta is cooking melt the butter in a medium size pot and then add the onion and leek. Cook gently for 10 minutes or until the onion and leeks are soft.
Add the flour, mixing well and continuing to cook for 2-3 minutes before adding ½ cup of the milk, stirring continuously to avoid getting lumps. Finally add the remaining milk and cheese and continue to cook and stir until the sauce is thick. Check for seasoning and adjust accordingly.
Drain the cooked pasta and mix with the cheese sauce. Pour this into an oven-proof dish and top with the breadcrumb mix. Bake in a moderate oven until the crumbs are golden brown and macaroni is bubbling.
*I used a combination of Vintage and Smoked Gouda but you can use your favourite Meyer cheese or combination.
150-200g bread (I used day old Volare sourdough)
hand full of flat leaf parsley
25g cold butter, chopped
Place all the ingredients in a food processor and mix until a fine breadcrumb consistency.
** don’t waste the rinds at the end of the cheese! Simply peel off the wax and use in breadcrumb toppings like this or add into your risottos, soups and so on.