There are FOUR component parts of this dish – Pasta, White Sauce, Leek mixture and Breadcrumbs…
To get the Breadcrumbs ready, whizz up a couple of slices of Bread with 1 clove Garlic and set aside
To prepare the White Sauce, heat 3 tbsp Olive Oil with 3 tsp Plain Flour in a saucepan… When the two are starting to come together and heat through, add a large dash of Milk and whisk gently and steadily. The sauce should come together (and look like it is thickening)… Add more dashes of Milk – in between each dash, bringing the sauce back up to the boil. Use a 600ml or so of Milk, and another 100 – 200 ml of Water if you think the sauce looks too thick. When the sauce is the right consistency, bring to the boil and simmer for a few minutes (to make sure the Flour has cooked off). While simmering, add 2 tsp English Mustard, a very large dash of Worcestershire Sauce and some Salt and Pepper
To prepare the Leek mixture, slice 2 Onions and 3 or 4 Leeks into fine slices. Heat a pan with some Olive Oil, and gently soften the Onions and the Leeks over a low to medium heat. You want them to soften and go sweet, without browning too much
Cook the Macaroni Pasta according to its instructions (leave a little al dente on account of it being baked again) and pre-heat the oven to 180˚c
Now, with all your component parts ready – mix the Leek mixture and the White Sauce into the drained Macaroni Pasta… Pour into a large baking dish and cover with Breadcrumbs (and maybe a slice of Onion or Tomato?!)
Bake for 30 – 40 mins or until bubbling and golden brown (if it looks like it is browning too quickly, put foil over the top)
Serve with a Tomato Salad…