Bacon and Leek Mac and Cheese

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Step 1

Put the macaroni in a large saucepan of boiling water, then lower the heat and partially cover with a lid. Simmer for about 10 minutes, until al dente. Drain and return to the pan, covering to keep warm. Set aside, off the heat.

Step 2

Make the cheese sauce: pour the milk into the saucepan, add the reduced fat spread and heat gently, until steaming hot and the spread has melted. Take care not to boil the milk over.

Step 3

Mix the cornflour with 2 tbsps water in a bowl until smooth. Pour this mixture into the hot milk, stirring constantly with a whisk or wooden spoon.

Step 4

Simmer for 3-5 minutes, stirring until smooth and thickened slightly. Stir in the mustard and 100g of grated cheese for four people and season if needed.

Step 5

Spray frying pan with the cooking spray and place over a medium heat. Add the leek and cooked for 10 minutes - until softened. Add the bacon and cook for a further five minutes

Step 6

Mix the leek and bacon with the macaroni in the saucepan. Stir in the cheese sauce.

Step 7

Tip into an oven proof dish and cover with the remaining cheese. Grill in the oven for a few minutes, until golden brown.