This is always a crowd pleaser and just as good the next day. Mum use to add sliced boiled eggs into her Mac n Cheese when we were kids making it an even hearty meal. While perfectly fine without, some added bacon is also nice, simply add it in when cooking the onion and leeks.
2 & 1/2 cups uncooked macaroni
1 Onion, finely diced
1 cup leek, finely sliced
1/3 cup flour
2 cups milk
1 & ½ – 2 cups cheese *
Bring a large pot of water to the boil. Add salt and then the pasta. Cook until al dente.
While the pasta is cooking melt the butter in a medium size pot and then add the onion and leek. Cook gently for 10 minutes or until the onion and leeks are soft.
Add the flour, mixing well and continuing to cook for 2-3 minutes before adding ½ cup of the milk, stirring continuously to avoid getting lumps. Finally add the remaining milk and cheese and continue to cook and stir until the sauce is thick. Check for seasoning and adjust accordingly.
Drain the cooked pasta and mix with the cheese sauce. Pour this into an oven proof dish and top with the breadcrumb mix. Bake in a moderate oven until the crumbs are golden brown and macaroni is bubbling.
*I used a combination of Kaimai Washed Rouge and cheddar but you can use whatever is your favourite or you have.
150-200g bread (I used day old Volare sourdough)
hand full of flat leaf parsley
25g cold butter, chopped
Extra cheese (I used the other half of the Kaimai washed rouge but Parmesan or Brie would also work)
Place all the ingredients in a food processor and mix until a fine breadcrumb consistency.