A great adaptation of the well known macaroni cheese which makes for wholesome family food
2 small leeks, shredded
2 free range eggs
600ml skimmed or soya milk
2 tablespoons olive oil
Freshly ground black pepper
175g mushrooms, sliced
Put the macaroni into a large pan of boiling water with the shredded leeks and simmer for 5 minutes. Drain. Whisk the eggs with the milk and add the olive oil and the grated cheese. Season with salt and pepper. Put the macaroni and the leeks into a baking dish. Cover with the sliced mushrooms. Pour the egg mixture over the top and bake at 180 degrees for 35-45 mis or until top is browned. Leave for 10 mins before serving to allow it to set in the centre and cool a little.
Try using organic ingredients to ensure complete chemical free macaroni cheese.
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