Angela Hartnett's macaroni cheese recipe

Macaroni cheese If you don't have any cheddar, use up any odds and ends of cheese you have in the fridge, even blue cheese. 400g dried macaroni 25g butter, plus 1 tbsp extra 25g flour 500ml milk Salt and black pepper 200g Montgomery cheddar, grated 2 leeks, washed, halved and sliced 100g pancetta, chopped 1 tbsp chopped flat-leaf parsley 100g parmesan, grated Bring a large pan of salted water to a boil, add the pasta, stir and cook until al dente. Heat the oven to 200C/400F/gas mark 6. Meanwhile, melt 25g butter in a saucepan, stir in the flour and cook for a minute. Slowly whisk in the milk until you have a smooth, white sauce. Season, and whisk in the cheddar. Melt the tablespoon of butter in a sauté pan, and fry the leeks and pancetta until the leeks are soft and the pancetta is cooked. Drain the pasta, tip it back into the pot, then mix in the sauce, leeks, pancetta and parsley. Pour into an ovenproof dish and top with parmesan. Bake for 15 minutes until golden brown and starting to colour. • This recipe is extracted from A Taste Of Home: 200 Quick And Easy Recipes, by Angela Hartnett, is published by Ebury at £25. To order a copy for £20, go to theguardian.com/bookshop