Serves 4 generously
- 400 g (14 oz) big macaroni pasta shells
- 500 g (1lb 2 oz) wild mushrooms, sliced
- 5-6 small baby leeks, finely shredded
- 2 bags of rocket
- garlic bread
- 6 tbsp or more of parmesan cheese, to taste
- olive oil for the pasta
- knob of unsalted butter and vegetable oil for frying
- 150 g (5 oz) unsalted butter
- 150 g (5 oz) plain flour
- 1.5 litres (2.5 pints) milk
- 300 g (11 oz) mature cheddar or gruyère, grated
- salt and pepper
- Preheat the oven to 180ºC/ 350ºF/ Gas mark 4
- Cook the pasta and then refresh by running under cold water to stop the cooking process.
- Mix through a little olive oil to prevent it sticking. Leave to one side.
- Heat a pan until very hot with a little oil and add the butter just before you add the mushrooms. Cook the mushrooms until nutty brown.
- In another pan melt the butter and add the flour. Cook for a minute or so.
- Add the milk gradually and stir.
- Once all the milk is added and you have brought the sauce to the boil, remove from the heat and add the cheddar/ gruyère and allow it to melt into the sauce. Taste and add extra cheese if desired. Season with salt and pepper.
- Mix the pasta with the sauce, the raw, thinly sliced leeks and cooked mushrooms.
- Put in an earthenware dish and sprinkle with parmesan cheese.
- Cook for 30–35 minutes until cooked and golden brown.
- Serve with rocket salad and garlic bread.