One Pot Prosciutto & Leek Mac 'N' Cheese

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

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

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

Once hot, tear your prosciutto into the pan and cook for 4-5 min or until crisp

Remove 1/3 of the crispy prosciutto from the pan and set aside for garnish

Add the sliced leek into the pan with the crispy proscuitto with a pinch of salt and sugar

Cook for 2 min or until starting to soften

Grate your lighter cheese finely

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

Once the leek is starting to soften, add your chicken stock mix, soft cheese, 100ml [150ml] [200ml] milk and 400ml [520ml] [680ml] boiled water and stir it all together

Add your pasta, floured cheese and a small pinch of salt and mix it all together

Nestle the pasta into the water as much as you can and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 20-25 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 add half of your grated Italian hard cheese and the spinach and stir until it starts to wilt

Top with the remaining grated Italian hard cheese and the reserved crispy prosciutto

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