Macaroni cheese with mushrooms & leeks

This favourite family recipe from the 1970s is given a twist with the addition of leeks and mushrooms. The smooth, creamy taste of Dutch Edam brings a new taste dimension to this much-loved, nostalgic dish.
 
Serves: 4-6
Preparation time: 10 minutes
Cooking time: about 30 minutes

What you need:

• 225g (8oz) dried macaroni
• 40g (1½oz) unsalted butter
• 2 leeks, trimmed and sliced
• 250g (9oz) chestnut mushrooms, sliced
• 40g (1½oz) plain flour
• 570ml (1pt) semi-skimmed milk
• 2.5ml (½tsp) mustard powder
• 175g (6oz) Edam wedge, grated
• 2 small bunches vine cherry tomatoes

What you do:

1. Preheat the oven to 190ºC, 375ºF, gas mark 5.Cook the macaroni in a pan of lightly salted boiling water according to pack instructions (for approximately 10 minutes). Drain and return to the pan to keep warm.
2. Meanwhile place the butter in a large pan, add the leeks and mushrooms and cook, stirring occasionally for 4-5 minutes, until the leeks are tender. Stir in the flour and cook for 1 minute.
3. Gradually stir in the milk, and stir over a medium heat, until the sauce starts to thicken. Stir in the mustard powder and most of the cheese, reserving a little for the top. Stir until the cheese has melted and season to taste with salt and freshly ground black pepper.
4. Stir the drained macaroni into the sauce, then transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15-20 minutes until golden and bubbling.

Cook's tip: For a traditional macaroni cheese, just omit the leeks and mushrooms. Alternatively you could replace the mushrooms for some chopped ham.