Monday, 21 May 2012

Leek and mushroom macaroni cheese

So, it looks like a bowl of something quite unpleasant - but I thought it was OK.  The sweetness of the leeks comes through and it's much less fattening than traditional macaroni and cheese.  Cook macaroni until al dente following packet instructions.  Sautee leeks, garlic and mushroom in olive oil until soft.  Grate cheese - in this case red cheddar and parmesan.  When macaroni is cooked drain and stir in vegetables, also stir in cottage cheese, natural yogurt and most of the cheese to make a sauce.  Season with black pepper.  Put in over proof dish, top with the rest of the cheese and bake for 25 minutes (ish).  Victim was really quite rude, and asked for a peanut butter and jam sandwich.  This criticism is way too harsh.

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