It would be scandalous to talk about nostalgic, feel-good comfort food without acknowledging the humble pasta bake. My mum cooked us various versions as a child, normally with ready salted crisps crumbled on top, and it was always a meal I’d go crazy for. It still is! This leek and ham one is a stunning thing to be tucking into at this time of year. There are no crisps on it admittedly, but I am rather regretting that decision as I type this.
Serves 4
1 large leek
60g butter
50g flour
950ml whole milk
180g mature cheddar
50g parmesan
1 tbsp dijon mustard
lots of fresh grated nutmeg
80g mozzarella
200g cooked ham hock
225g conchiglie
salt, pepper and olive oil
Heat your oven to 200°C fan.
Finely slice your leek into rounds, greens and all, then give them a rinse in the colander to get rid of any dirt.
Melt 10g of your butter in a medium sized saucepan over a medium heat, then tip in your leeks. Add a pinch of salt, then cook these for about 5 minutes until they have softened, but retain their green colour. Remove them from the pan.
Add your remaining 50g butter to the pan, and melt it over a medium heat. Tip in your flour, and cook it out for 2 minutes, beating it until it smells biscuity.
Pour in your milk in small increments, whisking all the while until it is smooth before adding more milk. Once all the milk has been added, bring the mixture up to a boil, then simmer it for 2 minutes until it thickens. Remove your pan from the heat.
Heat a large pan of salted water, then cook your pasta for a few minutes less than the packet says.
Grate your cheddar and 35g parmesan, then add this to your white sauce, along with your dijon mustard and lots of fresh nutmeg. Once your pasta cooking time is up, drain it, and tip this into the sauce too, as well as your cooked ham. Give it all a good mix. Tear your mozzarella into little pieces and get that in there too, then season it to taste with salt and pepper.
Pour your pasta into a baking dish, then sprinkle over your remaining 15g parmesan. Bake it for 25-30 minutes, until it has a bubbly golden top.
Serve it up immediately.