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Wholemeal Macaroni with Cheese Sauce

630 calories per serving

ingredients

serves 4
3.5 litres (6 pints) water
salt and freshly milled white pepper
3 tablespoons oil
350 g (12 oz) short wholemeal macaroni
225 g (8 oz) leeks
225 g (8 oz) curd cheese
100 g (4 oz) Parmesan or pecorino cheese
150 ml (1/4 pint) crime fraiche
generous pinch of ground ginger
1 tablespoon finely chopped fresh sage or 1 tablespoon chopped parsley to garnish

method

1. Bring the water to the boil with a generous sprinkling of salt and 2 drops of oil. Tip the macaroni into the boiling water, cook for 15 minutes and drain in a sieve.

2. Use only the white of the leeks. Halve the leeks lengthways, wash well and slice them. Braise the leeks in 1 tablespoon of the oil and sufficient water to cover for 10 minutes.

3. Spoon the curd cheese into a small saucepan, grate in the hard cheese and stir in the creme fraiche. Season with the ginger and with salt and pepper. Warm the sauce through over a low heat and stir it into the leeks.

4. Heat the drained macaroni in the remaining oil in a large frying pan, stirring frequently. Transfer the macaroni to a hot serving dish and top with the cheese and leek sauce.

5. Sprinkle the sage or parsley over the sauce.

Serve with: fresh mixed salad.

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