A pimped up version of mac and cheese. I found the Reblochon in Sainsburys and it is a delicious cheese. Other wise you could use Talaggio.
1 tbsp Olive oil
2 large leeks finely sliced
7 rashers of smoked streaky bacon, cut into 3 cm pieces
1 x 240g Reblochon cheese sliced
40g plain flour
1/2 tsp wholegrain mustard
Heat oil in the pan, add the leeks and cook for 10 minutes until softened. When cooked, transfer to a plate.
Fry the bacon until golden.
Cook the macaroni in a pan of boiling water for 7 minutes, until al dente, drain well.
Preheat the oven to 200, fan 180, gas mark 6.
Melt the butter in a pan, add the flour and cook for 2 minutes. Gradually add the milk, stirring constantly until smooth and thickened. Bring to the boil and cook for 3-4 minutes.
Add the mustard and 3/4 of the cheese. Mix in the macaroni, leeks and bacon and season with black pepper ONLY!
Pour into a 1.5 litre baking dish, top with the remaining 1/4 of the cheese and sprinkle with the breadcrumbs.
Bake for 30 minutes until golden.