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Becky's Food Page 11 Leek and Macaroni Gratin.

June 13 2007

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Leek and Macaroni

Leek and Macaroni Gratin.


  • 125g (4oz) shortcut macaroni
  • 50g (2oz) butter
  • 275g (10oz) leeks, cleaned trimmed and roughly chopped
  • 25g (1oz) flour
  • 568ml (1 pint) milk
  • 175g (6oz) Cotswold cheese with chives, grated
  • salt and freshly gound pepper
  • 25g (1oz) fresh breadcrumbs
  • 30ml (2 tbsp) chopped fresh chives


  • 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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