Vegetables Recipes - Welsh Leek and Cheese Supper

Ingredients

• 3 leeks, sliced

• 50 g/2 oz/1/4 cup butter

• 20 g/3 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups milk

• 5 ml/1 tsp Dijon mustard

• 50 g/2 oz Cheddar cheese, grated

• 50 g/2 oz Caerphilly cheese, grated

• Salt and freshly ground black pepper

• 225 g/8 oz/2 cups short-cut macaroni

• Chopped parsley

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Method:

1. Fry (sauté) the leeks in the butter for 2 minutes until they begin to soften.

2. Reduce the heat, cover and cook gently for 10 minutes until tender. Stir in the flour and cook for 1 minute.

3. Gradually blend in the milk. Bring to the boil and simmer for 2 minutes, stirring. Stir in the mustard, half the cheeses and salt and pepper to taste.

4. Meanwhile, cook the macaroni according to the packet directions. Drain and add to the sauce.

5. Mix well and turn into a flame­proof dish. Top with the remaining cheeses mixed together, and grill (broil) until golden and bubbling.

6. Garnish with parsley before serving.