How to make macaroni cheese recipe
 Lisa Faulkner shows you how to make macaroni cheese. Get a little extra vegetables into your mac and cheese with sweet leeks tucked in the cheese sauce and peas alongside. 300g/10½oz dried macaroni2 leeks45g/1½oz butter45g/1½oz flour600ml/1 pint milk1 tsp mustarddash Worcestershire sauce200g/7oz cheddar, grated60g/2¼oz breadcrumbs250g/9oz frozen peas, to servesalt and freshly ground black pepper 300g/10½oz dried macaroni 2 leeks 45g/1½oz butter 45g/1½oz flour 600ml/1 pint milk 1 tsp mustard dash Worcestershire sauce 200g/7oz cheddar, grated 60g/2¼oz breadcrumbs 250g/9oz frozen peas, to serve salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain.Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown.Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Recipe tips If you don't want to include leeks in your mac and cheese you can just leave them out. You can also swap them for spring onions, or add in other cooked vegetables into the cheese sauce. Carrots, cauliflower and broccoli taste great.