Try Fay Ripley's tasty version of macaroni cheese, made with leeks, spinach and Dijon mustard for a really tasty treat!
2 big leeks trimmed and chopped
A splash of olive oil
100g of frozen chopped spinach
1 x 125g ball of mozzarella cheese
200g of half fat crème fraiche
1 tsp of Dijon mustard
120g mature cheddar cheese grated
50g of fresh breadcrumbs
25g of Parmesan cheese, finely grated
1. Preheat the oven to 180C (fan) / 200C, gas mark 6. Cook the macaroni according to the packet instructions (the macaroni should be slightly undercooked).
2. Fry the leeks in the oil for 8-10 minutes till soft. Add the frozen spinach and gently cook until it defrosted.
3. Take the pan off the heat. Tear in the mozzarella and mix together with the drained pasta, crème fraiche, Dijon and cheddar. Pop the mix into an oven proof dish.
4. Now, mix the breadcrumbs and parmesan together and sprinkle on the top. Bake for 20 mins until crispy and golden. Season and serve.