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YOU WILL NEED...
300g macaroni or other pasta shapes
4 rashers of smoked back bacon, chopped
2 leeks, trimmed, finely sliced and washed
25g plain flour
550ml semi-skimmed milk
1 pinch of nutmeg, salt and black pepper
120g Cathedral City Lighter, grated
You and 321 people like this dish
Cook the pasta according to pack. Meanwhile, heat a frying pan and add the bacon. Fry over a medium high heat for a couple of minutes until just cooked and then add the leeks. Add a drizzle of oil if the mixture starts to stick. Fry the leeks with the bacon for a further four minutes until the leeks are soft.
Meanwhile place the butter, flour, milk and nutmeg into a small saucepan and place on the heat, stirring constantly with a whisk. Bring the mixture to a gentle boil and cook for about a minute until thickened. Season with the salt and pepper, then stir in 100g of Cathedral City Lighter (keeping back 20g).
Pre-heat the grill. Drain the pasta and mix together with the leeks, bacon and the cheese sauce. Place into an ovenproof dish and sprinkle over the remaining cheese. Grill the dish for 3-4 minutes until the cheese is golden and bubbling. Serve straight away with a green salad or peas.
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