Ham and Leek Pasta Bake

Instructions

1. 1

   Wash and finely slice the leek, dice the ham and grate the cheese. Keep ham, milk and cheese refrigerated until needed; refrigerate any leftovers within 2 hours.

2. 2

   Put the dry macaroni, leek and 300 ml water in a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Using a 1000-watt microwave, cook at 100% power for 4 minutes, then carefully uncover away from your face and stir.

3. 3

   Cover again and microwave at 70% power for 2 minutes. Stir, then cook at 70% power for another 2 minutes. Check the pasta; if necessary, continue in 30-second intervals at 70% power, stirring each time, until just tender. Drain through a small sieve and return the pasta and leek to the bowl.

4. 4

   In a cup, whisk the cornstarch into the cold milk until smooth. Stir this mixture, the ham and all the cheese into the pasta.

5. 5

   Cover with the vented lid and microwave at 100% power for 1 minute. Stir thoroughly, scraping the bottom and edges, then microwave at 100% power for another 1 minute. Continue in 30-second intervals, stirring each time, until the sauce bubbles and thickens and a food thermometer reads at least 165°F/74°C in several places.

6. 6

   Cover and let stand for 3 minutes. Check that the centre still reaches 165°F/74°C before eating; if needed, heat in further 30-second intervals, stir and repeat the covered stand. The finished casserole will be soft and creamy, without a browned top.