Macaroni With Blue Cheese

This recipe was inspired by the Macaroni and Blue Cheese recipe from A Taste Of America by Carole Clements, Laura Washburn and Patricia Lousada. The original recipe sounded nice, but it didn't contain any vegetables, and I thought that it would be more interesting if I added some leeks and a layer of tomatoes. I also made the cheese sauce differently.

Ingredients:

250g/10oz macaroni
600ml/1 pint of milk
25g/1oz butter
50mg/3 tbsp plain flour
125g/5oz blue cheese (I used Danish Blue)
2 leeks
4 tomatoes

Salt and pepper, to serve (optional)
Salad, to serve (optional)

Serves:

This would probably serve 2 or 3 people for a main meal. I ate half of it on the day that I made it, then let the rest cool down and put it in the fridge. The next day I reheated the leftover half in the oven (20 minutes at about 200C) and had it for dinner. I do eat quite a lot though, so it may serve 3 people, or at least 2 people and a child. 

When divided into 2 servings, each serving contains approximately 2 portions of vegetables.

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Step 1:

Slice the leeks. Bring a large pan of water to the boil, and add the macaroni and leeks. Cook according to the instructions on the packet of macaroni - anything between 8-12 minutes will be enough for the leeks. When cooked, drain the macaroni and leeks and set aside in a bowl or pan.

Step 2:

Bring the milk to the boil in another pan and then set it aside in the pan or a jug.

Step 3:

Melt the butter in a pan, and add the flour. Whisk them together until the mixture is smooth. Briefly remove from the heat and add the milk. Return to the heat for a couple of minutes and then add 4/5 of the cheese (100g/4oz). Allow the cheese to partially melt, which will thicken the sauce slightly. In the meantime, slice the tomatoes into medium slices.

Step 4:

Add the sauce to the macaroni and leeks. Transfer 2/3 of the mixture to a baking dish (approximately 20cm by 25cm/8" by 10"). Place the tomato slices on top of the mixture, layering them to cover it completely. Then transfer the remaining macaroni, leek and sauce mixture to the baking dish, covering the tomatoes. Don't worry if the sauce seems very runny - it will thicken up in the oven. Crumble the remaining cheese on top. 

Step 5:

Bake in an oven for 20-25 minutes at approximately 180C (350F/Gas 4). Remove from the oven and serve hot, with salt and pepper to season and salad on the side, if you wish.