500g Pasta or your own favourite shape, wholemeal, plain or flavoured
60g Connacht Gold Creamery butter, plus a little extra
300g Mushrooms, sliced
150g Chopped washed leeks
Bunch spring onions, finely sliced
60g Plain flour
100 ml Vegetable stock
500ml Connacht Gold Fresh or Low Fat milk
2 tsp Mustard
150g thickly cut ham or leftover cooked bacon, chopped
150g Irish cheddar cheese, sliced or grated
- Cook the pasta according to pack instructions, then drain. Heat oven to 200 oC/fan 180C/gas 6, then melt a little Connacht Gold Creamery Butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the spring onions, leeks and soften for 1 min. Stir in the flour for another min, then gradually stir in the vegetable stock followed by the milk until you have a lump-free sauce, then stir in the mustard. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste with salt and pepper.
- Tip the pasta and mushrooms into the sauce and mix well, then tip into a large ovenproof dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.