Ingredients
- 250 g macaroni pasta
- Fine salt
- 250 ml whole milk
- 450 ml double cream
- 175 g parmesan grated
- 250 g mozzarella (the hard cheap kind) grated
- 1 1/2 tbsp dijon mustard
- 2 leeks
- 25 g butter
- 2 plump garlic cloves peeled and finely chopped
- flaky sea salt and black pepper
- 75 g Panko breadcrumbs
- 85 g fontina grated
Servings:
Instructions
- Bring a large pan of water to a rolling boil, add the pasta and salt, and stir. When the water boils again, turn down to a medium heat and follow the instructions on the packet, usually simmering for around 11 minutes. Drain when al dente.
- Once cooled, transfer the drained pasta to a large mixing bowl and add the milk, double cream, 125g of the parmesan, half of the mozzarella and the Dijon mustard. Mix thoroughly and leave to soak for 2 hours.
- Meanwhile, trim the leeks, and finely chop. Wash the chopped leeks thoroughly to get rid of any grit. Place a medium pan over a low heat, melt the butter and very gently sweat the leeks with the garlic, 4 large pinches of flaky sea salt and a good pinch of black pepper. After about 10 minutes the leeks will have a translucent, glossy appearance. Take off the heat and leave to cool. Once the leeks have cooled, drain off any lingering fluid and add them to the soaking pasta.
- Mix the breadcrumbs with the remaining parmesan and set aside.
- Preheat the oven to 200C/gas mark 6. Add the grated fontina and the remaining mozzarella to the pasta mixture and combine well. Transfer the mix to a large baking dish or six individual dishes and cover with the breadcrumb and parmesan mix. Bake in the preheated oven till golden brown and bubbling, for 25-30 minutes if using one large dish, or 15-20 minutes if using individual dishes.
Share this Recipe
Powered byWP Ultimate Recipe