Macaroni Cheese with Tender Leeks, Parmesan and Pesto


  • 200g Macaroni
  • 2 tbsp Sacla’ Classic Basil Pesto
  • 1 tbsp Olive oil
  • 2 Large leeks, sliced
  • 25g Parmesan, grated
  • 30g Plain flour
  • 30g Butter
  • 600ml Milk
  • Salt
  • Black pepper
  • 100g Mature cheddar, grated


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. In a large pan of boiling, salted water, cook the pasta to your liking
  3. Drain well, return to the hot pan and toss together with the Sacla’ Pesto
  4. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the leeks for 10 minutes
  5. Mix into the macaroni
  6. While the macaroni and leeks are cooking, tip the flour, butter and 500ml milk into a large saucepan
  7. Place over a medium heat and stir continuously with a whist for 5 - 10 minutes until the sauce starts to bubble
  8. At this point, lower the heat right down and simmer for 5 minutes, stirring occasionally
  9. Season with salt and pepper. Remove from the heat and stir in most of the cheese, reserving some for the topping
  10. Mix the sauce and pasta together, then tip into an ovenproof dish
  11. Sprinkle with the rest of the cheddar
  12. Place on a baking tray and bake in over for 20 minutes, until golden and bubbling
Serves: 2Cooking time: Share recipeReview this recipe


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