This is a meal I make often just for myself. I love mac+cheese and it is very much a part of my dinner roster menu. I love mixing it up with various ingredients, but the one I love the most is adding lot's of sautéed leeks which adds such intense flavour and I still feel I have eaten my greens (pls no, don't believe me, this amount is not enough, pls add a green soup on the side!)
This recipe mentions macaroni, but I use whatever pasta I have and I am partial to spaghetti at times!
The Recipe
Ingredients
½ cup leek, finely chopped or sliced
1 tsp minced garlic
½ tbsp olive oil
½ tbsp butter
¾ tsp salt
1 cup cooked macaroni or pasta of your choice
3 tbsp flour
¾ cup milk
½ cup shredded cheese + extra for top
Pinch of nutmeg
Pinch of black pepper
Dried or fresh herbs of your choice
Breadcrumbs for top
1 tsp minced garlic
½ tbsp olive oil
½ tbsp butter
¾ tsp salt
1 cup cooked macaroni or pasta of your choice
3 tbsp flour
¾ cup milk
½ cup shredded cheese + extra for top
Pinch of nutmeg
Pinch of black pepper
Dried or fresh herbs of your choice
Breadcrumbs for top
Instructions
Preheat the oven at 180C
In a deeper pan, warm the oil and butter on medium heat and sautéed the garlic and leeks with salt until well cooked and garlic turns golden
Then reduce the heat and add the flour and toast gently, stirring frequently
Once the flour has toasted and created a roux with the butter and olive oil, slowly add milk and stir with a whisk to create a thick white sauce
Then add the nutmeg, black pepper and herbs along with cheese to mix well
If you find the sauce to thick for you, add more milk to loosen up
Add the cooked pasta into the sauce and stir well
Transfer into a bake dish (8 inches)
Spread more cheese on top and then sprinkle breadcrumbs on top
Bake for 15-20 minutes until cheese melted through and it is bubbling
Serve with a side of hot sauce or grainy mustard!
In a deeper pan, warm the oil and butter on medium heat and sautéed the garlic and leeks with salt until well cooked and garlic turns golden
Then reduce the heat and add the flour and toast gently, stirring frequently
Once the flour has toasted and created a roux with the butter and olive oil, slowly add milk and stir with a whisk to create a thick white sauce
Then add the nutmeg, black pepper and herbs along with cheese to mix well
If you find the sauce to thick for you, add more milk to loosen up
Add the cooked pasta into the sauce and stir well
Transfer into a bake dish (8 inches)
Spread more cheese on top and then sprinkle breadcrumbs on top
Bake for 15-20 minutes until cheese melted through and it is bubbling
Serve with a side of hot sauce or grainy mustard!
