These were the ingredients I was trying to use up. Don't forget to heat up the oven
Get the macaroni pasta on the go put a knob of butter in the pan and finely slice the baby leeks
When butter is sizzling add the leeks cook for 2 min
Finely slice the heart of the celery about 10cm in length add to pan with leeks
Break a small cauliflower head into florettes and add to the pan and stir for 1 min
Add a tsp of hot English mustard - don't skip this step it's not hot in this quantity and it really adds great flavour. Stir to incorporate into leek mix
Now sprinkle 2 Tbls of cornflower over leek mix. Mix properly
The cornflour will stick to base of pan and coat the pan.
Add 2 and a half cups of milk
Add a good crack of pepper and salt stir and cook for 7 minutes
Finely chop about 2 Tbls of parsley add to sauce
By now the sauce has thickened. I had some garlic butter which I added to the pan
Optional - slice a small wedge of blue cheese about 1cm at the widest part and add that to sauce. I didn't want to overpower the sauce. I could have added double that.
See the sauce bubbling away getting nice and thick, now add cheese, about 1 heaped handful, saving half a handful for the grilling. If you don't want the kids to know about the leeks and cauliflower you can use a stick blender to get rid of the evidence and puree until smooth.
Place the cooked macaroni in a casserole dish, tip the sauce over the macaroni and stir so the sauce can filter into all the nooks and crannies coating the pasta
Now add the final half handful of grated white cheddar. I did a sneaky grating of fresh nutmeg over the cheese just for more flavour.
Pop into preheated 180°C oven for 20-25 min. Turn the grill on to brown the top for about 2-3 min
Serve with a salad. If you like you could also add left over mince of chicken to the dish.
Grate parmesan
Add a tsp of fresh chopped chilli, this finishes it off . Thank you Mr Oliver you are a lifesaver
