Oven macaroni with leek and cheese sauce

Name: oven macaroni with leek and cheese sauce
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Macaroni; 2 leeks; 250 g mushrooms; 50 g unsalted butter; 30 g wheat flour; 500 ml semi skimmed milk; 250 g grated Cheddar Tophat 48

Macaroni from the oven with mushrooms, leeks, cheddar and a white roux.

Ingredients

Kitchen Stuff

1 baking dish (25 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Cook the macaroni al dente according to the instructions on the package.
In the meantime, clean the leek and cut into rings.
Clean the mushrooms with kitchen paper and cut into quarters.
Heat the butter in a frying pan. Fry the mushrooms for 5 min.
Add the leeks and cook for another 3 minutes. Season with salt and pepper.
Melt the rest of the butter in a pan and add the flour. Stir until mixture is smooth (roux), cook on low heat for 5 minutes until it turns light brown.
Add the milk and bring to the boil while stirring. Allow to cook until a bound sauce.
Melt ⅔ of the cheese. Season with salt and pepper.
Mix the macaroni and the vegetable mixture in the baking dish and pour the sauce over it.
Sprinkle with the rest of the cheese and put in the middle of the oven for about 15 minutes.