Not exactly a height of sophistication, I know, but tasty and enjoyable. The reason it’s here again is the sauce I’ve made this evening, following the recipe from my GF folder.  I normally infuse my milk with garlic, peppercorns and bay leaf, but today I threw half a chopped leek too and I was astounded at how aromatic and tasty it made the sauce. Also, when making the roux, added a tsp of mustard powder. The sauce itself tasted great, with generous addition of grated cheddar, nutmeg and more pepper, as well as some chopped spring onions,but will add more mustard next time, as the cooked pasta washed it down a bit. Also new- crunchy topping made of a handful of panko and parmesan.

Lovely supper with green beans.