Macaroni Cheese with Cashew Nuts & Leeks Topped with Blue Cheese
- Serves 2
- 50g Cooked Macaroni
- 100g Butter
- 100g Plain Flour
- 250ml Milk
- 50g Cashew Nuts
- 50g Chopped Button Mushrooms
- 50g Chopped Leeks
- 25g Focaccia
- 100g Cheddar Cheese
- 25g Blacksticks Blue Cheese
Place all the butter in a preheated pan, once melted add the 100g of flour and cook for 2 minutes. Then add the milk stir and bring to the boil.
Once boiled add the cheddar cheese a bit at a time while stirring until the sauce is a thick cheesy sauce.
Sauté mushrooms, cashews and leeks
With a fresh pan add a splash of oil and add the chopped mushrooms, leek and whole cashew nuts to the pan and sauté for 5 mins or until golden.
Combine and bake
Mix the cooked macaroni, mushrooms, leeks and cashews into the cheese sauce until combined.
Pour the mixture into oven proof dish. Finely dice the focaccia, then sprinkle the blue cheese and diced focaccia over the top of the macaroni and cheese mix.
Place the dish in the oven and bake until golden brown. Garnish with fresh mixed leaf salad and toasted garlic bread.