Ingredients250g macaroni pasta
250ml whole milk
450ml double cream
175g grated Parmesan
250g grated mozzarella
1½ tablespoons Dijon mustard
2 garlic cloves, finely chopped
Flaky sea salt and black pepper
75g panko breadcrumbs
85g grated Fontina
- Bring a large pan of water to a rolling boil, add the pasta and some fine salt, and stir. When the water boils again, turn down to a medium heat and follow the instructions on the packet, usually simmering for around 11 minutes. Drain when al dente.
- Once cooled, transfer the drained pasta to a large mixing bowl and add the milk, the double cream, 125g of the Parmesan, half of the mozzarella and the Dijon mustard. Mix together thoroughly and leave to soak for 2 hours.
- Meanwhile, trim the leeks by removing and discarding the green tops and the roots, and finely chop. Wash the chopped leeks thoroughly to get rid of any grit. Place a medium pan over a low heat, melt the butter and very gently sweat the leeks with the garlic, 4 large pinches of flaky sea salt and a good pinch of black pepper. After about 10 minutes the leeks will have a translucent, glossy appearance. Take off the heat and leave to cool. Once the leeks have cooled, drain off any lingering fluid and add them to the soaking pasta.