Cheese and Leek Pasta Bake

100g pasta (e.g. fusilli)

50g butter

25g plain flour

150ml milk

100ml double cream

100g grated cheese

1tbsp mustard

1tbsp thyme

1 tomato, chopped into small pieces

1 leek, chopped

50g breadcrumbs

salt and black pepper

Serves 2-3

Preheat oven to 200°C/ Gas 6.

Cook the pasta until al dente.

Meanwhile, melt half of butter in a pan and fry leeks and tomato for a few minutes until they start to soften.

Melt rest of butter in a separate pan and add the flour. Cook for a minute.

Add milk, a dash at a time, stirring well. Then add cream.

Add mustard, thyme and parsley. Then add cheese a bit at a time, reserving some for topping. Season to taste.

Add to the leeks.

Drain the pasta and mix it with all the other ingredients.

Place in a baking dish. Cover with breadcrumbs and sprinkle over the remainder of the cheese.

Bake for 20 minutes.