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
Method
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.