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Macaroni cheese

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  • 700ml/1ΒΌ pints milk
  • 1 small onion, peeled and studded with 2 cloves
  • 50g/2oz butter
  • 50g/2oz flour
  • 175g/6oz cheddar, grated
  • 400g/14oz (dried weight) rigatoni or macaroni, cooked through but still firm (the pasta will cook further during baking)
  • 4 baby leeks or 1 large leek
  • salt and freshly ground black pepper
  • 50g/2oz parmesan, or vegetarian parmesan-style grating cheese, grated