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Becky's Food Page 26 Leek and Macaroni Gratin with tomatoes.

April 9th 2008

 Leek and Macaroni Gratin

Leek and Macaroni Gratin with tomatoes.


  • 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 ground pepper
  • 25g (1oz) fresh breadcrumbs
  • chopped tomatoes and sliced tomatoes for the top


  • Cook the macaroni in a saucepan of fast boiling salted water, until tender, but not soft, about 8-10 mins. 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 the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook for 2 minutes while stirring. Take off the heat, stir in the macaroni and all but 30ml (2 tbsp) cheese. Season to taste.
  • Spoon the mixture into a buttered 1 litre or 2-pint shallow ovenproof dish. Mix together the breadcrumbs, tomatoes and remaining cheese and sprinkle in lines evenly across the dish.
  • Bake in the oven at 190 degrees C (375F) gas mark 5 for 30-35 minutes until golden. Serve immediately.

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