One Pot Prosciutto & Leek Mac 'N' Cheese

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a small drizzle of olive oil over a high heat

Once hot, add your sliced leek with a pinch of salt and sugar and cook for 2 min or until starting to soften

Grate your lighter cheese finely

Combine your grated cheese with your cornflour – this is your floured cheese

Once the leek is starting to soften, add your macaroni, chicken stock mix, the floured cheese and your umami seasoning to the dish with 100ml [150ml] [200ml] milk and 350ml [450ml] [600ml] boiled water

Nestle the pasta into the water as much as you can, then stir everything together and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked through

Tip: Give everything a stir halfway through for evenly cooked pasta!

Wash your spinach and pat it dry with kitchen paper

Once the pasta is cooked, remove the dish from the oven and stir through your spinach until it starts to wilt

Top with your grated Italian hard cheese and your sliced prosciutto

Return the dish to the oven and cook, uncovered, for 4-5 min further or until the cheese has melted and the prosciutto is crisp – this is your one pot prosciutto & leek mac 'n' cheese