Serves 5, 5 minutes prep, 45 minutes cooking

This melt in the mouth Leek and Macaroni Cheese Bake takes just minutes to prepare before popping it in the oven to produce a piping hot dish that everyone around your dinner table will love. Serve with a simple salad and some crispy garlic bread for a great British-Italian themed meal. 


  • 500g Macaroni – if you don’t have macaroni any pasta shape will work just as well
  • 1.25ltr milk
  • 185g butter
  • 185g flour
  • 200g cheddar cheese
  • 200g leeks
  • salt and pepper to taste


  1. Preheat oven to 190˚C.
  2. Bring a pan of lightly salted water to the boil then cook the macaroni according to the packet’s instructions.
  3. Whilst the pasta is cooking, add the butter and flour to a pan on a low heat and stir until the butter is melted and all the flour has been mixed in. Turn the heat up to medium and continue to cook for 2 minutes while the mixture bubbles, whisking constantly. Add all of the milk and continue to whisk fast and cook for 2-4 minutes until the sauce thickens. Remove the pan from the heat and add most of the grated cheese along with some salt and pepper to taste.
  4. Take the cheese sauce off the heat and cover and drain the cooked pasta and set aside.
  5. Thinly slice the leeks then gently sweat off the leeks in a pan with some butter for around 5 minutes until soft and cooked.
  6. Add the cooked leeks to the cheese to the sauce and mix thoroughly before adding the cooked pasta the sauce and put back on a low heat to warm through.
  7. Put in a suitable oven proof dish and scatter the remaining grated cheese over the top of the dish.
  8. Place in the oven for about 20 minutes or until golden brown and serve with a side of your favourite vegetables.

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