Cider Mac’ and Cheese with Leeks
Ingredients
350g Macaroni or other tubular pasta
1 Tblspn Vegetable oil
1 Leek,washed and diced
50g Butter
35g Plain flour
200ml Thatchers Vintage Cider
400ml Semi-skimmed Milk
1 Tspn English Mustard
250g Wyke Farms Extra Mature Cheddar, grated (save half for the topping)
Salt and Freshly Ground Black Pepper
25g Fresh Breadcrumbs
Few Sprigs of Thyme
Instructions
Serves: 4
Time: 1 Hour
Difficulty: Medium
STEP 1
Preheat the oven to 180C/Gas 4
STEP 2
Cook the macaroni in a pan of boiling water for 8-10 minutes, until just cooked. Drain and place into an oven proof dish.
STEP 3
Heat the oil in a large frying pan and saute the leeks for 2-4 minutes until soft. Add the butter and stir until melted before adding the flour.
STEP 4
Keep stirring until the mixture starts to bubble and then slowly add the cider followed by the milk.
STEP 5
The mixture will start to thicken, so keep stirring until you have a smooth sauce. Add the mustard and half the cheese and season with salt and pepper.
STEP 6
Pour the sauce over the macaroni and stir together well. Sprinkle over the rest of the cheese and then the breadcrumbs and thyme.
STEP 7
Bake in the oven for 30-40 minutes until golden and bubbling and serve with a green salad.
