Luxury mac ’n’ cheese

This works brilliantly as a vegetarian main ( just make sure you use a mixture of hard vegetarian cheese in place of Parmesan, Gruyère and Cheddar), or served alongside chicken or steak.

SERVES 6 PREP 25min COOK about 25min

• 100g (3½oz) butter

• 2 leeks, finely sliced

• 100g (3½oz) chestnut mushrooms, sliced

• 1tsp-2tsp truffle oil, optional

• 500g (1lb 2oz) macaroni pasta

• 75g (3oz) plain flour

• 50ml (2fl oz) white wine

• 500ml (17fl oz) whole milk

• 200ml (7fl oz) single cream

• 50g (2oz) Parmesan, grated

• 50g (2oz) Gruyère, grated

• 125g (4oz) Cheddar, grated

• 2tbsp chopped fresh chives

• 50g (2oz) fresh white breadcrumbs

1 Melt 25g (1oz) butter in a large frying pan over medium heat and fry the leeks and mushrooms until softened – about 10min. Stir in the truffle oil and set aside.

2 Bring a large pan of salted water to the boil and cook the macaroni pasta for 5-8min until just tender. Drain.

3 Meanwhile, melt the remaining butter in a large pan. Stir in the flour and cook for 1min. Take off the heat and slowly beat in wine, then milk and cream, using a wooden spoon, until combined. Heat gently, stirring all the time until mixture thickens; it will need to boil. Stir through the Parmesan, Gruyère, 100g of Cheddar and chives; season well.

Stir through the leeks and mushroom, then mix through the pasta. In a small bowl, mix together the remaining Cheddar and the breadcrumbs.

4 Transfer to 6 300ml (½ pint) ovenproof serving dishes, or one 2.6 litre (4½ pint) ovenproof dish, top with breadcrumbs and grill for 5min, until hot and golden. Serve immediately with a crisp green salad, if you like, or as a side. PER SERVING: CALS 802; FAT 38g; SAT FAT 23g; CARBS 81g