Creamy leek and ham pasta

Soula Kokkinoplitis from Cippenham Primary
20 children or 10 adults
Prep time: 
20 minutes
Cook time: 
1 hour
  • 2 litres of milk
  • 100g of butter
  • 100g of flour
  • 500g of penne pasta
  • 1kg of leeks
  • 500ml cream
  • 400g of ham
  • Salt, black pepper & nutmeg to taste
  1. Melt the butter in a saucepan.
  2. Stir in the flour and cook for 1-2 minutes.
  3. Gradually stir in the milk to get a smooth sauce, stirring all the time, bring to the boil and simmer for 20 minutes.
  4. Slice the leeks thinly and sauté them in a little butter for 5 minutes, when ready add the cream and leek to the sauce.
  5. Cut the ham into thin strips and add to the sauce.
  6. Season with salt, pepper and nutmeg.
  7. Cook the pasta in boiling water and drain.
  8. Mix the pasta with the sauce and bake in the oven for 15-20 minutes until golden brown.
  9. For our photoshoot we chopped some parsley and sprinkled it over the top - not essential, but it works well on lots of levels!