Prep time 20 mins Cook­ing time 45 mins Serves 4

Friday - - Recipe Cards -

2 leeks, chopped 2 tbsp but­ter 2 tbsp flour 350ml milk, warmed a pinch of nut­meg pow­der (op­tional) 125-200g tur­key ham, diced 1 cup ma­ture Ched­dar cheese 400g cooked penne 1/2 cup grated Parme­san 1/2 cup bread­crumbs

1 Pre­heat the oven to 180°C.

2 Fry the leeks in the but­ter un­til glossy.

3 Stir in the flour and then the milk, whisk­ing con­tin­u­ously to pre­vent lumps from form­ing. Sea­son with salt, pep­per and nut­meg pow­der. Set aside to cool.

4 Stir in the tur­key ham and cheese. Add this to the cooked pasta and stir. 5 Di­vide the mix­ture into four oven­proof bowls, sprin­kle Parme­san and bread­crumbs over and bake for 20-30 min­utes or un­til golden brown and warmed through.

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