Mac ‘n’ Leek

This Mac 'n' Leek is unctuously delicious, contains no cheese or butter, and is super easy to make.... It does contain white flour, which if you eat too often can (if you read enough about getting heart healthy) reduce the absorption of better quality nutrients of the lowering cholesterol variety - but I'm sure within reason this recipe is pretty healthy. It is also brilliant the next day as leftovers, hot or cold. And definitely not as fattening as actual Macaroni Cheese.


  • 250g Macaroni
  • 3 tbsp Olive Oil
  • 3 tbsp Plain Flour
  • 600 ml Semi Skimmed Milk
  • 2 tsp English Mustard
  • Worcestershire Sauce
  • Salt & Pepper
  • 3 or 4 Leeks
  • 2 Onions
  • 1 Clove Garlic
  • 2 Slices Bread

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…

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