Recipe for A Heart Healthy Macaroni Cheese
Serves 2 (easily scaled up)
2 medium leeks, trimmed and washed and cut into thin rounds
2 tsp olive oil
4 tbsp half-fat crème fraiche
2 tbsp wholegrain mustard
150g (5oz) wholegrain pasta (penne)
2oz strong cheddar, grated
1 slice wholegrain bread, blitzed into breadcrumbs
Black pepper
Put the oven on to heat up to 190 C, 375 F, Gas mark 5.
Cook the pasta according to the packet instructions. Take care not to overcook, the pasta ideally needs to be al dente.
While the pasta is cooking warm the olive oil and cook the leeks in the oil for about 10 minutes (until soft and just starting to turn golden).
Stir the crème fraiche, mustard and cooked pasta in with the leeks, along with about two thirds of the cheese. Season with black pepper and pour the mixture into a lightly oiled ovenproof dish.
Mix the remaining cheese with the breadcrumbs and sprinkle this evenly over the pasta mixture.
Bake in the oven for about 15 minutes or until golden on top.
Serve with a green salad (we had rocket, red pepper and roasted seeds)