Ham and leek macaroni cheese recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 468 calories / serving
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Ham and Leek Macaroni Cheese  hero a69155eb 5046 40f7 afe5 255707f47bbe 0 472x310

Put a splash of olive oil in a medium saucepan over a low heat, add the leeks and sweat until softened. Pour in the milk and bring to the boil, add the mustard and the blue cheese and simmer for 5 minutes.

Mix the cornflour and 2 tsp water in a bowl then whisk into the milk mix. Stir until thickened and season to taste. Chop the ham into pieces and stir through.

Cook the pasta according to the pack instructions (until firm to the bite) then drain off and run under cold water. Mix in with the sauce.

Pour the pasta into a large ovenproof dish and top with grated Cheddar cheese. Grill under a medium grill until golden.

Cook's tip: Find out more about Vintage Farmhouse Cheddar 

See more chedder recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.




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  • Ingredients

  • 2tsp olive oil
  • 4 leeks, finely sliced
  • 600ml semi-skimmed milk
  • 1tsp English mustard
  • 75g blue cheese
  • 2tsp cornflour
  • 130g ham
  • 300g rigatoni pasta
  • 50g cheddar
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  • Energy 1965kj 468kcal 23%
  • Fat 17g 25%
  • Saturates 9g 45%
  • Sugars 11g 12%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 53.2g Protein 22.8g Fibre 3.7g


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