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Mushroom macaroni cheese
Set 400g macaroni to cook in a large pan of salted boiling water. Drain the pasta and keep warm. Heat 4 tbsp olive oil in a pan, add 4 trimmed, washed and sliced leeks and 150g sliced mushrooms and fry about 8 minutes till the leeks are tender. Toss 8 roughly chopped tomatoes in at the last minute. Season with salt and black pepper. Stir in the macaroni, allow it to warm through, then stir in generous spoonfuls of garlic cheese spread.
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