250g Wyke Farms Extra Mature Cheddar, grated (save half for the topping)
Salt and Freshly Ground Black Pepper
25g Fresh BreadcrumbsFew Sprigs of Thyme
Method:
STEP 1 Preheat the oven to 180C/Gas 4
STEP 2 Cook the macaroni in a pan of boiling water for 8-10 minutes, until just cooked. Drain and place into an oven proof dish.
STEP 3 Heat the oil in a large frying pan and saute the leeks for 2-4 minutes until soft. Add the butter and stir until melted before adding the flour.
STEP 4 Keep stirring until the mixture starts to bubble and then slowly add the cider followed by the milk.
STEP 5 The mixture will start to thicken, so keep stirring until you have a smooth sauce. Add the mustard and half the cheese and season with salt and pepper.
STEP 6 Pour the sauce over the macaroni and stir together well. Sprinkle over the rest of the cheese and then the breadcrumbs and thyme.
STEP 7 Bake in the oven for 30-40 minutes until golden and bubbling and serve with a green salad.
