Macaroni Cheese with Ham & roasted Leeks

Ingredients
50g butter
50g Plain flour
565ml (1pint) full cream milk
200g Cheddar cheese
Salt & pepper
250g Macaroni pasta
2 Leeks - cleaned
100g cooked diced ham
2tbs fresh breadcrumbs.

Method
1. Pre heat oven to 180°C/350°F gas 4
Put butter into a small pan, melt over gentle heat. (Do not brown)
2. Add flour and cook for 1 minute, stir constantly with a wooden spoon to make a smooth glossy paste.
3. Take pan from the heat & add 2 tbs milk. Stir well until milk is mixed in & smooth. It will be very thick. Add a little more milk, stir well until smooth. Continue like this until all the milk is added. Mix well to prevent sauce from becoming lumpy.
4. Return pan to low heat & cook gently for 5-6 minutes. Whisk all the time. When gently bubbling remove from the heat. Sauce should be pouring consistency. Stir in 3/4 of the cheese & season.
5. Fill a large pan with cold water. Bring to the boil over high heat. Add a pinch of salt & 1 tbs olive oil. Add Macaroni. Stir well & cook for 8-10 minutes. Keep on the boil stirring occasionally.
6. Test, if cooked remove a piece of macaroni using a fork, cool slightly & taste. Macaroni should still have a little bite in texture called  "al dente." Drain in a colander, return to the pan.
7. Chop leek - heat 1 tbs oil with a knob of butter in a frying pan, saute the leek till soft. Add the macaroni with sauce & ham. Use a spatula to scrape. Spoon into ovenproof dish.
8. Sprinkle over breadcrumbs & cheese.
9. Bake for 15/20 minutes until top of the dish is golden & sauce is bubbling around the edges.