Preparation
Step 1
Grease and line a 20cm square baking tin. Preheat the oven to 180C.
Step 2
Set a large saucepan over a medium heat. Melt the butter then add the onion, leek, carrot and garlic. Cook for 8-10 minutes until the vegetables are sweet and soft.
Step 3
Stir in the flour, cook for 1 minute, then slowly pour in the milk and cook until you have a smooth, thickened sauce. Gradually stir in all the cheddar until the cheese has melted. Use a stick blender or food processor to blend the sauce until completely smooth.
Step 4
Meanwhile, cook the macaroni in boiling salted water for 3 minutes less than pack instructions. Drain well. Combine the pasta and sauce then transfer to the lined baking tin.
Step 5
Bake for 35 minutes until the sauce is bubbling. Remove from the oven and leave to stand for 15 minutes. Remove from the tin then cut in to slices to serve. Dunk in to your choice of dips.
