Milk Link Foodservice - Chicken, Leek & Mature Cheddar Macaroni Bake

Chicken, Leek & Mature Cheddar Macaroni Bake

600g	Chicken breast, casseroled - meat only
150g	Leeks, boiled in salted water
500g	Macaroni (boiled)
300g	Bladen Lighter Mature
10g	Smooth Mustard
150g	Plain White Wheat Flour
90g	Raw Onions
1500g	Skimmed Milk
150g	Fat Spread (40% fat), not polyunsaturated

1.	Cook the leeks in boiling water until just tender. Refresh in very cold water and drain well
2.	Meanwhile, cook macaroni in a saucepan of fast boiling water until tender, but not soft. Drain well
3.	Melt the fat spread in a pan, stir in the flour and cook gently for 1 minute, stirring. Remve pan from the heat and gradually stir in the milk. Bring to the boil, and continue to cook, stirring, until the sauce thickens, then add grated cheese and seasoning to taste
4.	Gently stir the bitesize peices of leeks and chicken and macaroni into the sauce. Season and spoon into an ovenproof dish
5.	Top with grated cheese
6.	Bake in the oven at 190°C (375°F, gas mark 5) for about 35 minutes. Cover if the top is becoming too brown