SUPERFOOD
PROPER HEALTHY FOOD
Macaroni, Leek &
Parsley Cheese
Macaroni cheese, caulifl ower cheese,
broccoli cheese, cheesy leeks – all
with the same sauce. I fi nd macaroni
on its own can be a bit same old same
old, so here I’ve pinged in some leeks,
which livens it up no end. Peas would
do the same if you don’t like leeks.
INGREDIENTS
- 300g (10½g) macaroni
- 500g (1lb 2oz) leeks, trimmed and
cut into 1–2cm crescents - 50g (2oz) unsalted butter
- 50g (2oz) plain fl our
- 600ml semi-skimmed milk
- 100g (3½oz) British mature
Cheddar, grated - 3 tbsp roughly chopped fl at
leaf parsley - 2 tbsp golden breadcrumbs
PREP TIME: 10 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 4–
- Preheat the oven to 200°C (fan
180°C), 400°F, Gas Mark 6. - Cook the pasta in a pan of boiling
water for 3–4 minutes before adding
the leeks to the pot and continuing
to cook for a further 5 minutes. Drain
the pasta and leeks and set aside. - Meanwhile, make the white
sauce. Melt the butter in a medium
pan and stir in the fl our. Cook for
1 minute until thick, then, off the heat,
gradually whisk in the milk, keeping
the mixture smooth. Return the pan
to the heat and stir constantly until
thickened. Simmer for 2 minutes,
remove from the heat, and add
75g/2¾oz of the Cheddar, the
pasta and leeks. Season and stir
through the parsley and season
well before spooning into a 2-litre
ovenproof dish. - Sprinkle the breadcrumbs and
remaining cheese over the pasta and
cook in the oven for 15–20 minutes
until the top is crisp and golden and
the sauce is gently bubbling.
PER SERVING (BASED ON 6 SERVINGS AND
WHOLEMEAL BREADCRUMBS) 461kcals,
17.3g protein, 15.7g fat, (9.3g saturates),
62.7g carbs, 3.9g fi bre, 9.8g sugar, 0.1g sodium
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SF9_P16-19_Nick Knowles SHSD.indd 17 27/01/2017 16: