Becky's Food page 11 12:29, 15th October

Cook the macaroni in a saucepan of fast boiling salted water until tender but not soft, for about 8 - 10 minutes. Drain well.
Melt the butter in a pan and saute the leeks for 2 minutes. Stir in the flour and cook gently for 1 minute while stirring. Remove pan from the heat and gradually stir in the milk.
Bring to the boil and continue to cook, stirring for 2 minutes.
Remove from the heat and stir in the macaroni and all but 30ml (2 tbsp) of the cheese.
Season to taste.
Spoon the mixture into a buttered 1 litre (2 pint) shallow oven proof dish.
Mix together the breadcrumbs, chives and remaining cheese and sprinkle in lines evenly across the dish.
Bake in the oven at 190 deg C (375 deg F, gas mark 5) for 30 - 35 minutes until golden. Serve immediately.

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