posted 29 Jul 2011, 04:09 by Unknown user   [ updated 30 Oct 2011, 05:29 by Bernie Jones ]

This recipe can be made up well in advance and cooked when it is needed.



12oz (350g) Penne or Macaroni

3 small leaks, cleaned & chopped 

6oz (175g) streaky bacon, de-rinded & chopped 

Olive oil 

2oz (50g) butter 

For the topping:

2 tbsp grated Parmesan cheese

1 tbsp breadcrumbs

2 pinches cayenne pepper

For the sauce:

2oz (50g) butter

2oz (50g) plain flour

1½pt (850ml) milk

6oz(175g) Cheddar cheese, grated

3 fl oz (75ml) double cream

Salt, freshly milled pepper

Freshly grated nutmeg

You will need  a 3 pt (1.75 litre) pie-dish, well- buttered.    Pre-heat the oven to 180C/350F/gas mark 4.

Bring a large saucepan of water to boiling point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes.  Turn the pasta into a colander and rinse it under the cold tap to prevent it cooking any further.

While the pasta’s cooking, melt the butter in a pan and soften the leeks and bacon over a low heat.  In another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.

Turn the pasta, leeks and bacon into the prepared pie-dish and mix them well together.  Next stir the grated Cheddar cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream.  Pour the sauce over the ingredients in the pie dish and sprinkle the top with the Parmesan, breadcrumbs and cayenne papper.

Put the dish into the oven for 30-40 minutes until the top is browned and the sauce is bubbling.

This dish can be varied by using sliced courgettes instead of leeks or by adding 4oz (110g) of sautéed sliced mushrooms and using less bacon.