Inspired by Ireland's much-loved leek and cheese pairing, this pasta bake is made by tossing whole wheat pasta in a creamy leek sauce and topping it with cheese before baking. Whole wheat pasta is used here for anyone watching their blood sugar.
Boil the whole wheat pasta in salted water for 2 minutes less than the package instructions, then drain.
Melt the butter and sauté the leek for 10 minutes until soft and lightly coloured.
Stir the flour into the sautéed leek and cook for 2 minutes, then gradually pour in the milk to make a smooth, thick sauce, and season with salt and black pepper.
Toss the boiled pasta with the sauce and pour into a baking dish, scatter with kaşar cheese and bake in an oven preheated to 190°C for 25 minutes until bubbling and lightly golden, then finish with fresh thyme.
Drain the pasta a couple of minutes before the package time, since it will cook further in the oven and can turn mushy if fully cooked beforehand. Keep stirring while pouring in the milk, or the sauce will stick to the pan and go lumpy. Allergens: contains wheat (gluten), milk and dairy.
If you use a mature cheddar instead of kaşar, you will get a flavour closer to the Irish original.
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