3 small leeks
1 tsp olive oil
300g small pasta shapes
1/2 pint milk
1 tbsp flour (or rice flour)
1 tbsp butter
1 stock cube (chicken or veg)
2 cups grated cheddar
4 slices ham
Chop off the tough end of the leeks and peel off a couple of layers. Cut the rest into smallish rings and rinse thoroughly. Fry in the olive oil until soft then leave to cool.
Boil the pasta in salted water until tender, then drain. Preheat the oven to 180C
Place the milk, nutmeg, crumbled stock cube, flour and butter in a saucepan. Whisk over a medium heat until it thickens then stir in half of the cheese. If it doesn’t thicken by the time the mixture comes to boil, add a little more flour. If it is too thick (more dough than sauce-like) then add a little more milk.
Chop the ham into small squares. Mix the ham, leeks and pasta into the cheese sauce. Put the whole lot into an oven proof dish and sprinkle over the rest of the cheese.
Bake for 20 mins or until the cheese is browning slightly on top.