Ingredients

• 400 g (14 oz) big macaroni pasta shells
• 500 g (1lb 2 oz) wild mushrooms, sliced
• 5-6 small baby leeks, finely shredded
• 2 bags of rocket
• garlic bread
• 6 tbsp or more of parmesan cheese, to taste
• olive oil for the pasta
• knob of unsalted butter and vegetable oil for frying

Sauce

• 150 g (5 oz) unsalted butter
• 150 g (5 oz) plain flour
• 1.5 litres (2.5 pints) milk
• 300 g (11 oz) mature cheddar or gruyère, grated
• salt and pepper

1 Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.
2 Cook the pasta and then refresh by running under cold water to stop the cooking process.
3 Mix through a little olive oil to prevent it sticking. Leave to one side.
4 Heat a pan until very hot with a little oil and add the butter just before you add the mushrooms. Cook the mushrooms until nutty brown.
5 In another pan melt the butter and add the flour. Cook for a minute or so.
6 Add the milk gradually and stir.
7 Once all the milk is added and you have brought the sauce to the boil, remove from the heat and add the cheddar/ gruyère and allow it to melt into the sauce. Taste and add extra cheese if desired. Season with salt and pepper.
8 Mix the pasta with the sauce, the raw, thinly sliced leeks and cooked mushrooms.
9 Put in an earthenware dish and sprinkle with parmesan cheese.
10 Cook for 30–35 minutes until cooked and golden brown.
11 Serve with rocket salad and garlic bread.