Mac ’n’ cheese with ham and pickled onions

1 HOUR 15 MINUTES | SERVES 4-6 | EASY

macaroni 200g

butter 2 tbsp

leeks 2, white and very pale green parts

only, washed and finely chopped

plain flour 2 tbsp

whole milk 500ml

dijon mustard 3 tsp

emmental 100g, grated

mature cheddar 100g, grated

blue cheese 50g, crumbled

cooked ham 150g, chopped

pickled onions diced to make 2 tbsp

cornichons diced to make 2 tbsp

GARLIC BREAD TOPPING

day-old bread 3 slices (about 30g)

garlic Ω a clove, crushed

butter 2 tbsp, melted

parmesan 30g, grated

• Cook the macaroni until al dente, then drain, rinse under cold water and drain again.

• Melt the butter in a pan and fry the leeks for 7-10 minutes or until really soft. Stir in the flour and cook for 3-4 minutes or until well combined. Gradually stir in the milk, then 2 tsp of the mustard. Stir in the cheeses until melted, then tip in the macaroni and mix well.

• In a bowl, mix together the chopped ham, pickled onions and cornichons with the remaining dijon mustard.

• Whizz the bread in a food processor into rough breadcrumbs then toss with the remaining garlic bread topping ingredients.

• Heat the oven to 180C/fan 160C/gas 4. Pour 1/2 the macaroni mixture into an ovenproof baking dish. Spoon over the ham mix followed by the remaining mac. Scatter over the garlic bread topping and bake for 30 minutes until golden and bubbling.

PER SERVING (6) 531 KCALS | FAT 29.2G SATURATES 17.6G | CARBS 37.7G | SUGARS 6.6G FIBRE 3.8G | PROTEIN 27.5G | SALT 2G