This is great for little ones as leek is quite mild and the overall pasta bake is whitish…
1 tsp butter
1/2 pint milk
1 tbs butter
1 tbs flour
1/2 tsp nutmeg
1/2 tsp dijon mustard
1 cup grated cheese
1/2 cup ham cubes or broken pieces of sliced ham (optional – you could use tomato or sundried tomatoes)
Heat the oven to 180c. Clean and chop the leeks. Sweat them in the teaspoon of butter in a saucepan with the lid on and don’t allow them to brown.
Add milk, tablespoon butter, flour, nutmeg and mustard to another saucepan and heat gently, whisking occasionally. As it begins to heat up, concentrate on the whisking and don’t allow it to catch on the bottom. Once bubbling gently remove from the heat and stir in half the cheese. Season to taste. It should have a thick texture.
Break up the leeks with a spoon -they should now be softish. Add to the cheese sauce. Mix in the ham.
Bring a large pan of salted water to boil and cook the pasta according to instructions on the packet. Drain it before it becomes too soft as it will be cooked further in the oven. Mix the sauce with the pasta, pour into an oven proof dish and sprinkle over the remaining cheese.
Bake for 20 minutes until piping hot with a brown cheesy top.
This is great for putting in mini ramikins and freezing for quick suppers (don’t do the last step of putting it in the oven as that will happen when you reheat).