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.

Comments