Macaroni cheese with prosciutto and leeks

Macaroni cheese, for me, is an ultimate comfort food. So when I heard about a twist on the classic, I had to try it (& it's not just adding prosciutto/leeks).
It's a Bertolli pasta recipe so all credits go to them and their delicious dish! But if you'd like to test it out, here's the recipe...

FYI, the secret ingredient is mustard and it brings a whole new level of yum to macaroni cheese!

250g macaroni
15g Bertolli with Butter
1 small leek, chopped
40g prosciutto, chopped
25g Parmesan cheese, grated

Cheese sauce
50g Bertolli with Butter
50g plain flour
600ml semi-skimmed milk
175g mature cheddar cheese, grated
pinch English mustard

1). Cook the macaroni by following the pack instructions, then drain.

2). Whilst the pasta is cooking, in another pan melt 15g Bertolli with Butter and sauté the leek and prosciutto until soft

3). Next, make your cheese sauce by placing Bertolli, flour and milk in a large saucepan and bring to boil, whisking continuously until smooth

4). Add Cheddar cheese and mustard and stir until both are melted well into the cheese sauce

5). Once cooked, add the macaroni, leek and prosciutto into your sauce and mix well

6). Pour mixture into an ovenproof dish and add a layer of grated Parmesan to the top

7). Next, place the macaroni cheese under a hot grill until golden brown – at this point it should be bubbling

8). It's now ready to serve! You can garnish with some chopped fresh parsley or dried mixed herbs (like me)

What's your favourite comfort food? If I'm not digging into a bowl of mac 'n' cheese, it'll be this or this.

In collaboration with Bertolli

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