for 6 person

To cook the pasta

400 g	pasta (e.g. macaroni)
4 stick	leek (approx. 1.2 kg), halved lengthwise, cut into thin strips
	salted water, boiling

Cheese sauce

3 tbsp	butter
3 tbsp	white flour
6 dl	milk
½ tsp	nutmeg
½ tsp	salt
a little	pepper
200 g	fondue cheese mix

Crispy breadcrumbs

70 g	panko breadcrumbs or regular breadcrumbs
40 g	dried tomatoes in oil, drained, finely chopped
30 g	sunflower seeds, coarsely chopped
30 g	butter, soft
2 sprig	rosemary, finely chopped
½ tsp	sea salt

How it's done

To cook the pasta

Cook the pasta and leek in boiling salted water for approx. 4 mins., rinse in cold water, drain, place in the prepared dish.

Cheese sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat, pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins. until the sauce is thick and creamy. Stir in the cheese, keep stirring until the cheese has melted. Mix the sauce into the pasta.

Crispy breadcrumbs

Place the breadcrumbs in a bowl with all the other ingredients up to and including the fleur de sel, mix by hand to form a crumbly mixture. Spread on top of the pasta.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C.

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